Masoor dal Chutney is a very aromatic chutney made with pink lentils, garlic, and spices. It is a great accompaniment with idli and dosa .
It was a lot of fun exploring some very new lentils for this week’s BM theme. Masoor dal is nothing new to me as it is one of my very favorite lentils. I make Masoor dal tadka , and Instant pot Masala Khichdi using masoor dal and also use it as one of the lentils in adai , but have never thought of making chutney with it until now.
After having made two subzis in the series I was looking for something different and this was the perfect choice.
I would say the flavor of this orange lentil chutney resembled Paruppu thogayal to some extent but adding the coriander seeds and cumin seeds added an additional layer of flavor. Being a garlic lover, I did not omit the garlic in the recipe, but this could be made without the garlic.
We ate it for dinner as a side for rava idli. I had a little bit of leftover that I ate along with thayir saadham (yogurt rice) the next day and it was delicious. The orange lentil chutney was very quick to make and definitely a good alternative to the routine coconut chutney .
Preparation time - 5 minutes Cooking time - 10 minutes Difficulty level - easy
Ingredients to make Masoor Dal Chutney - serves 4 to 6
- Masoor dal / Pink lentil - ½ cup
- Coriander seeds - ½ tsp
- Cumin seeds - ½ tsp
- Red chilies - 4 or 5 (adjust based on your spice level)
- Garlic - 2 cloves (optional)
- Tamarind - a tiny piece
- Jaggery or sugar - ½ tsp
- Salt - to taste
- oil - 1 tsp
For seasoning -
- Oil - 1 tsp
- Mustard seeds - ½ tsp
- Urad dal - ½ tsp
- Curry leaves - few
- Asafetida - ¼ tsp
Procedure to make Masoor Dal Chutney
- Dry roast the lentils until they are aromatic and start changing color. Masoor dal roasts really quickly and so keep the flame low and keep stirring all the time.
- Transfer the roasted lentils on a plate and in the same pan, heat 1 teaspoon of oil. Add the coriander seeds, cumin seeds, red chilies and garlic and fry them until they are aromatic. At the end add the tamarind piece and jaggery.
- Let everything cool down and then grind the fried ingredients along with the masoor dal and salt. Add water as needed to grind.
In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let it splutter.
Now add the urad dal, curry leaves and asafetida.
Add this to the chutney and mix well. Serve with idli or dosa.
Do check out the other chutney recipes that I have in the blog -
Coconut chutney
Onion, tomato and cilantro chutney
Urad dal chutney
Bombay Chutney
Hmarcha Rwat - Roasted Green chili chutney
Goan Special coconut chutney
Chettinadu Milagai Chutney
Kara Chutney
Onion chutney
Peanut chutney - version 1
Peanut chutney - version 2
one more Peanut version - version 3
Recipe
Equipment
- ▢ Blender
Ingredients
- ▢ ½ cup Masoor dal / Pink lentil / orange lentil
- ▢ ½ teaspoon Coriander seeds
- ▢ ½ tsp Cumin seeds
- ▢ 5 Red chilies adjust based on your spice level
- ▢ 2 cloves Garlic optional
- ▢ a tiny piece Tamarind
- ▢ ½ teaspoon Jaggery or sugar
- ▢ to taste Salt
- ▢ 1 teaspoon oil
For seasoning -
- ▢ 1 teaspoon Oil
- ▢ ½ teaspoon Mustard seeds
- ▢ 1 teaspoon Urad dal
- ▢ few Curry leaves
- ▢ ¼ teaspoon Asafetida
Instructions
- Dry roast the lentils until they are aromatic and start changing color. Masoor dal roasts really quickly and so keep the flame low and keep stirring all the time.
- Transfer the roasted lentils on a plate and in the same pan, heat 1 teaspoon of oil. Add the coriander seeds, cumin seeds, red chilies and garlic and fry them until they are aromatic. At the end add the tamarind piece and jaggery.
- Let everything cool down and then grind the fried ingredients along with the masoor dal and salt. Add water as needed to grind.
- In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let it splutter.
- Now add the urad dal, curry leaves and asafetida.
- Add this to the chutney and mix well. Serve with idli or dosa.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Masoor Dal Chutney | Orange lentil chutney
Equipment
- Blender
Ingredients
- ½ cup Masoor dal / Pink lentil / orange lentil
- ½ teaspoon Coriander seeds
- ½ tsp Cumin seeds
- 5 Red chilies adjust based on your spice level
- 2 cloves Garlic optional
- a tiny piece Tamarind
- ½ teaspoon Jaggery or sugar
- to taste Salt
- 1 teaspoon oil
For seasoning -
- 1 teaspoon Oil
- ½ teaspoon Mustard seeds
- 1 teaspoon Urad dal
- few Curry leaves
- ¼ teaspoon Asafetida
Instructions
- Dry roast the lentils until they are aromatic and start changing color. Masoor dal roasts really quickly and so keep the flame low and keep stirring all the time.
- Transfer the roasted lentils on a plate and in the same pan, heat 1 teaspoon of oil. Add the coriander seeds, cumin seeds, red chilies and garlic and fry them until they are aromatic. At the end add the tamarind piece and jaggery.
- Let everything cool down and then grind the fried ingredients along with the masoor dal and salt. Add water as needed to grind.
- In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let it splutter.
- Now add the urad dal, curry leaves and asafetida.
- Add this to the chutney and mix well. Serve with idli or dosa.
