Want to make this roasted chana dal dry chutney at home? Watch the full recipe video on YouTube to see how the split gram is roasted, when to add the red chilies, and how to grind everything into a flavourful dry chutney. Press play below and cook along with us!
Roasted Chana Dal Dry Chutney
Roasted chana dal dry chutney is a flavourful condiment made by roasting split gram with red chilies and sesame seeds before grinding everything into a powder. The roasting process brings out the aroma of the gram and enhances the flavour of the chilies.
This dry chutney is easy to enjoy in different ways. Sprinkle it over roasted potatoes, mix it with rice, or serve it alongside dosas and puffed rice cakes. You can also adjust the number of red chilies according to your preferred level of spice.
The key to making this chutney is patience. The ingredients need to roast gradually, and frequent stirring helps prevent them from burning. Once everything is roasted, the mixture is ground slowly to keep the final texture dry and powdery.
Ingredients for Roasted Chana Dal Dry Chutney
- 1 cup dry peeled split gram, as described in the video
- Red chilies, according to taste
- A handful of sesame seeds or peanuts, or both
- 2 teaspoons salt
The quantity of red chilies depends on how spicy they are and how much heat you enjoy. Sesame seeds and peanuts are optional choices mentioned in the video, so you can use either one or both.
How to Make Roasted Chana Dal Dry Chutney
Step 1. Roast the Split Gram
Add 1 cup of dry peeled split gram to a pan and begin roasting it over the heat. Keep stirring gently so that the gram roasts evenly without burning.
At first, you might notice the aroma before you see a significant change in colour. This is a good time to stay patient and continue stirring. The gram needs time to develop its roasted flavour, so avoid rushing this stage.
As the roasting progresses, the colour will gradually change. Once the gram begins to look slightly brown and roasted, keep a close eye on it. The roasting can happen more quickly at this stage, so lower the heat if necessary.
Step 2. Add the Red Chilies
Once the split gram starts to look roasted, add the red chilies to the pan. You can use as many as you like, depending on their heat and your taste preferences.
Continue stirring the mixture to roast the chilies along with the gram. Keep the heat controlled and allow the chilies to develop their roasted flavour without burning.
The red chilies give this dry chutney its characteristic heat. Therefore, choose the quantity according to how spicy you want the finished chutney to be.
Step 3. Add the Sesame Seeds or Peanuts
Once the gram and chilies have been roasted, move the pan away from the heat. Add a handful of sesame seeds while the pan is still hot.
Sesame seeds are very small, so the remaining heat in the pan can help roast them. Stir them gently rather than applying high heat.
You can also use peanuts instead of sesame seeds, or include both options, as mentioned in the video. These ingredients provide another layer of flavour to the dry chutney.
Step 4. Grind the Roasted Ingredients
After roasting the ingredients, grind them slowly until they form a dry powder.
The grinding process is important because the goal is to achieve a powder rather than a paste. Grinding too quickly can release the natural oils from the ingredients, making the mixture oily and changing its texture.
Take your time and grind gradually until the roasted gram, chilies, and sesame seeds or peanuts are combined into the desired consistency.
Step 5. Add the Salt
Once the chutney has been ground, add 2 teaspoons of salt and mix well.
The amount of salt in the video balances the heat from the red chilies. Since chili varieties differ in their spiciness, the final balance will depend on the chilies you use.
Your roasted gram dry chutney is now ready to serve.
How to Serve Roasted Chana Dal Dry Chutney
One of the best things about this dry chutney is how easily it can be paired with different foods. Sprinkle it over roasted potatoes for a spicy, roasted flavour. You can also scatter it over rice, which is one of the serving suggestions mentioned in the video.
For another option, serve the chutney with dosas or puffed rice cakes. Its dry, powdery texture makes it convenient to sprinkle over food whenever you want to add its roasted flavour and chili heat.
Tips for Making Dry Chutney
- Keep stirring while roasting. The split gram and chilies can burn if left unattended, so stir gently and regularly.
- Watch the colour and aroma. The roasted smell develops before the colour change becomes obvious. Continue roasting until the gram looks slightly brown.
- Control the heat. Lower the heat when needed, especially as the gram begins to roast more quickly.
- Grind slowly. Grinding gradually helps keep the chutney powdery instead of turning it into a paste.
- Adjust the chilies to taste. The amount of heat depends on the type and quantity of chilies used.
Watch More Vegan Recipes on YouTube
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