Togari bele chutney (Toor dal chutney)

Togari bele chutney (Toor dal chutney)

 

 
 
Togari bele chutney is a delicious side dish which goes very well with rice,dosa and idly.
 
Preparation time : 10 minutes (serves 4) 
 
Ingredients:

• Togari bele/Toor dal - 2 tablespoons
• Dry red chillies - 8 to 10 (a liitle less if you want it less spicy)
• Asafoetida/Hing - 1 pinch
• Fenugreek seeds - 1/4 teaspoon
• Coconut (grated) - 1 cup
• Tamarind paste - 1 tablespoon
• curry leaves - 1 string
• salt to taste
• sugar - 1 pinch
• For seasoning - 2 teaspoons of oil, 1/4 spoon mustard, 1/4 spoon urad dal and a few curry leaves.

 
Method :
 

1.  In a kadai fry togari bele (toor dal), red chillies and hing with a few drops of oil. When the dal turns golden brown, take off from heat and transfer to the mixie jar.
2. Then add fenugreek seeds and curry leaves and just saute till the fenugreek seeds change colour and add this to the mixie jar.
3. Once the mixture has cooled, add salt, sugar,tamarind paste and grind (Add coconut later as the dal needs to be ground to a coarse powder before adding coconut). When this is sufficiently ground well, add coconut and grind.
4. Finally for the seasoning, heat a spoon of oil in the kadai, to this add mustard seeds. once it starts spluttering add urad dal. Wait till it becomes golden brown and add curry leaves and garnish the chutney !!