Toor Dal Chutney / Togaribele Chutney Recipe.

Toor dal chutney is a South Indian chutney which is one of the best accompaniment which goes on well with hot rice. It is very easy to prepare and very handy when you run out of vegetables. The taste of this chutney is so good that it enhances our capacity of eating and we land up in having a sumptuous meal. The combination of two lentils and grated coconut is the main highlight in this recipe. Many varieties of chutneys can be prepared by using different types of dal which will be covered in this blog. Tur Dal Chutney is also known as Togaribele Chutney in Kannada or Kandi Pachadi in telugu.

How To Prepare Toor Dal Chutney / Togaribele chutney.

The time taken to prepare tur dal chutney is around 10 minutes and the ingredients mentioned here is enough for 2 servings.

Toor dal Chutney Ingredients.

• Toor dal ( pigeon pea ) - 1  / 4 cup.

• Urad dal ( black gram ) - 1 tbsp.

• Red chillis ( byadige ) - 4.

• Green chilli - 1.

• Salt - as required.

• Curry leaves - 2 strings.

• Asafoetida - a small pepper sized.

• Coconut scrapings - 1 / 2 cup.

• Tamarind - a  Nut sized.

For Seasoning

• Red chilli - 1.

• Urad dal - 1 / 2 tsp.

• Mustard seeds - 1 / 2 tsp.

• Coconut oil - 1 tbsp.

• Curry leaves -1 string.

Method To Make Togaribele Chutney.

• Heat a pan with 1 / 2 tsp of oil in it.

• Add toor dal and saute on a medium flame for 1 minute.

• Now add red chillis and urad dal and continue frying for another minute.

• Now switch off the flame and add 1 string of curry leaves and asafoetida into it.

• Take a mixer jar, add coconut scrapings, salt, green chilli, tamarind and asafoetida into it.

• Grind the ingredients by adding a little water for 1 minute.

• Now add the fried ingredients into the mixture jar along with the remaining ingredients.

• Run the mixer once again till the ingredients are well blended.

• Transfer the dal chutney into a bowl.

• Heat another small pan for the seasoning.

• Add coconut oil, red chilli, urad dal, mustard seeds and curry leaves in to it.

• When the ingredients starts spluttering, transfer the seasoning to the chutney bowl.

Your quick and tasty toor dal chutney is ready to be served!!!

KitchenMasti Points.

1. You can replace coconut oil with any other oil of your choice.
2. You may omit green chillis if you wish the chutney to be less spicier.
3. The chutney tastes best if cooked with coconut oil.
4. This chutney can be stored for 1 day in the refrigerator
5. Always add curry leaves after switching of the flame. By doing this, you can retain the quality of the curry leaves.

Also Read :

Hirekayi Chutney

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