Thursday, March 17, 2022

Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert

 

Moong Dal Halwa is an Indian Dessert made with Moong lentils, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.


Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert



Holi is a festival of colors which marks the beginning of the spring season. This festival celebrate the triumph of good over evil. It is also associated with the eternal love of  Lord Krishna and Radha. It's a festival to play with colors, bonfire, dancing and singing and to savour in some traditional delights. 

A festival is an excuse to feast. Like all Indian festivals, sweets (Indian Mithai) play very important role in holi. Add this Moong Dal Halwa to your Holi spread. This delicious recipe will add to the fun and sprit of the festivities.

Moong Dal is an aromatic and flavorful sweet. It doesn't require much ingredients but yes, it does require a lot of time and effort to make. The ingredients which you require to make Moong Dal Halwa are Moong Dal, Khoya, Milk, Ghee, Sugar, Cardamom and Dry fruits.

Moong Dal Halwa is a classic rich traditional dessert which is always joy to have. It is not just delicious but a filling wholesome halwa which you will love to have.

This Moong Dal Halwa was made by my Mom yesterday, it was so delicious that I just couldn’t stop myself and share the recipe with y’all. So here is it with step by step pictures.


Step by Step Method To Make Moong Dal Halwa

How To Make Moong Dal Halwa With Khoya

1. Soak Moong dal (split husked yellow lentils) in water for 4-5 hours.


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya


2. Drain water, and rinse the moong dal until the water runs clear.


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya


3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee (clarified butter) in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan.

(Add more ghee in the grounded moong dal and stir.)

How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya


9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.


How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya

13. Serve hot Moong Dal Halwa to your family and enjoy!


Patience is a virtue as Moong Dal Halwa takes lot of time and effort to make.


If you haven’t tried this recipe yet, just give it a try and let me know in the comments below. Happy holi!! 


Moong Dal Halwa with Khoya | Moong Dal Halwa | Holi Traditional Dessert






How To Make Moong Dal Halwa | Moong Dal Halwa with Khoya | Holi Traditional Dessert



Preparation time: 10 minutes
Cooking Time: 45 minutes - 1 hour
Serves: 6-8 People
Author: The Food Root


Ingredients:

Soaking Time: 4-5 hours

For Soaking Moong Lentils 

1 cup Moong Lentils, coarsed (split husked yellow lentils)

For Grinding Moong Lentils 

1/2 cup water

To Make Halwa


7-8 tablespoon ghee
1 cup full fat milk
2 cups water
1 cup sugar
1/2 cup khoya
chopped dryfruits (cashews, pistachios, raisins)
1 tablespoon pumpkin seeds (optional)
6-8 cardamom pods, husked or powdered


Method:


1. Soak Moong dal (split husked yellow lentils) in water for 3-4 hours.

2. Drain water, and rinse the moong dal until the water runs clear.

3. In a food processor, add moong dal and grind it coarsely adding enough water around 1/2 cup. Keep it aside.

4. Melt 6-7 spoons of ghee or clarified butter in a large wide pan over a medium flame.

5. Add the coarsely grounded dal in the pan.

6. Stir it well so that the halwa doesn't stick to the pan. 

7. Keep stirring the halwa on the low flame till it turns light brown. Keep roasting with constant stirring, until the ghee starts to separates out from the sides and the texture in no longer lumpy. Break the lumps and keep stirring for atleast 25-30 minutes.

8. Meanwhile when the halwa is cooking, take another pan, heat 1 cup milk and let it boil. After 4-5 minutes, add 2 cups sugar, 2 cups water, and stir it for 3-4 minutes. Keep stirring so that the sugar is completely dissolved and no lumps are to be found. Once it comes to boil turn off the flame. Keep it aside.

9. When the moong dal get separated in the pan, add khoya/mawa or (dried evaporated milk solid).

10. Next, add the hot milk mixture in the cooked fried moong dal very carefully and stir well so that no lumps are found. 

11. The Mixture will start to thickens slowly. Continue stirring on low flame. Once again the ghee will starts to separates out from the sides. 

12. Add in the chopped dry fruits and pumpkin seeds (optional), followed by the crushed cardamom pods (seeds removed) and stir it for 2-3 minutes. Mixture will start to thickens slowly. Continue stirring on low flame and turn off the heat.

13. Serve hot Moong Dal Halwa to your family and enjoy!


Notes:

1. Use full-fat milk to make Moong Dal Halwa more delicious.

2. Soak Moong Dal Lentils for 4-5 hours or overnight.

3. Adding khoya is optional. You can skip it if you want.

4. Add sugar as per your taste.

5. Add your choice of dry fruits and nuts in the Moong Dal halwa.

6. Add cardamom pod, husked or powdered to get the intense flavour.

Tuesday, February 1, 2022

How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa


Rava Masala Dosa is a thin crispy dosa with semolina, rice flour, all purpose flour, whisk curd and other ingredients. It's an instant dosa recipe which does not require fermentation.



How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa



Dosa is the most popular South Indian dish which is eaten on a daily basis for breakfast, lunch or dinner. It is eaten with Sambhar, and Chutneys like Mint, Coconut, Peanut, Tomato Onion, etc. It is just not eaten in southern but eaten in every part of our country.

Well, there are different types of dosas like Masala Dosa, Rava Masala Dosa, Sada Dosa, Mysore Masala Dosa, Moong Dosa etc.

Here I'm making my favorite Instant Rava Dosa which you can make in 40-45 minutes and it taste delicious.

The dosa batter is made with semolina, rice flour, all purpose flour, whisk curd, salt, cumin seeds, black pepper. Add eno after 15 minutes, and water again. If your batter becomes very thick you can add more water until it becomes thin.

Adding onion tomato filling in the rava dosa is totally  optional. If you making without any filling or Masala just make sure to add more water in the dosa batter.

You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown. 

I recommend you all just try this delicious recipe. This Dosa recipe is made for 8-10 people.


Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.


Dosa Batter


2. Keep it aside for 15 minutes. Add cumin seeds, black pepper add salt. Whisk again and mix 1½ - 2 to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.


Dosa Batter


3. Add 1/2 tbsp of eno in the batter and mix it well.


Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.


Prepare the Dosa and add the Onion Potato Filling (Masala)

1.  Grease the tawa with oil. Heat the pan on medium flame. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.


Rava Dosa


2. Flip the dosa till it turns golden brown from one side.


Rava Dosa


3. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.



Rava Dosa


4. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.



How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa


If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney


How to make Homemade Crispy Rava Masala Dosa | Suji Dosa | Semolina Dosa


Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 12-15 Dosa
Author: The Food Root


Ingredients

 

For making the Dosa Batter


1 cup semolina, finely coarsed
1/2 cup rice flour
2 tbsp all purpose flour
1/2 cup whisk curd
1/2 tbsp cumin seeds
1/2 tbsp crushed black bepper
Salt to taste
1½ - 2 cups water
1/2 tbsp Eno

For Onion Potato Filling (Masala)


4 tbsp Oil
2 Onions, chopped
4 Boiled Potatoes, mashed
1/2 tsp red chilli powder
1/2 tbsp coriander powder
1/4 tbsp turmeric powder
1 green chilli, chopped
1/2 tbsp mustard seeds
1 inch ginger, grated
4-5 garlic cloves, chopped
handful of curry leaves
handful of coriander leaves
salt to taste



Dosa Batter

1. Combine semolina, rice flour, all purpose flour, whisk curd, and 1/2 cup of water in a deep bowl and mix it well.

2. Keep it aside for 15 minutes. Add cumin seeds, black pepper and salt. Whisk again and mix around 1/2 cup to 1 cup of water. Be careful while adding the water in the batter and adjust the consistency to get the smooth texture.

3. Add 1/2 tbsp of eno in the batter and mix it well.


Onion Potato Filling (Masala)

1. Heat the oil in the pan. Add in the mustard seeds let it splutter. Add chopped garlic and grated ginger. Sauté until it tell fragrant for around 1 minute. Add in the curry leaves and mix it well.

2. Than add 2 chopped onions till it turns translucent or for 4-5 minutes.

3. Add in the mashed potatoes and mix it well. Sauté it for 3-5 minutes

4. Add in the Red Chilli Powder, Coriander Powder, Turmeric Powder, chopped green chilli, Salt to taste and mix it well. Sauté for 2-4 minutes.

5. Add in the cilantro leaves mix on medium flame for a minute. Switch off the flame and the onion potato filling is ready.


Prepare the Dosa and add the Onion Potato Filling (Masala)

1. Grease the tawa with oil. Heat the pan on medium flame.

2. Pour 1/2 cup of dosa batter on in the circular manner and cook it on the medium flame. Put the oil outside the corners of the dosa.

3. Flip the dosa till it turns golden brown from one side. 

4. Add onion potato filling (masala) in the dosa fold over from both the sides. Spread oil once again outside the corner until crisp.

5. Serve hot with Sambhar, coconut chutney, Tomato, onion chutney or mint chutney.


Notes

1. If your batter becomes very thick, you can adjust it by adding water.

2. Adding cumin seeds and black pepper in the batter is an optional.

3. Infact adding onion tomato filling in the rava dosa is also optional.

4. If you making without any filling or Masala just make sure to add more water in the batter.

5. You can make filling of your choice, add anything which you like to eat. And fill the Masala in the dosa till it turns crisp or golden brown.

5. Using the right kind of tawa or iron skillet is very important to make a good tawa so that it doesn't stick on the tawa.


Saturday, January 15, 2022

Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar

 

Sambhar is a South Indian gravy made with Lentils and Vegetables. It's a side dish which goes well with dishes like Dosa, Medu Vada, Idli, etc.


How to make Lentil Vegetable Stew at Home | Gluten Free Sambhar | South Indian Sambhar


Lentil Vegetable Stew is a delicious Vegan and Gluten Free Recipe. This recipe is generally made in South Indian part of India but loved in every part of our country. The Sambhar Powder used in this dish is totally optional.



Sambhar is made with lentils, tamarind extract, vegetables, herbs and assorted spices. Flavored with the aroma of cumin seeds, mustard seeds, curry leaves, dried red chillies this is an extremely delicious gravy for people who love South Indian dishes like for Dosa, Medu Vada, Idli, and even Rice.

Lentil Vegetable Stew is an open end recipe and you can make however you like. The consistency of gravy can be thick or thin. 


Lentils

Tuvar dal (toor dal) also known as split pigeon peas is used in Sambhar but you can also make it by mixing moong and masoor dal as it's easy to digest.

Vegetables


There are number of vegetables which you can add in Sambhar as per your taste, like

Potato
Onion
Tomato
Drumsticks
Carrot
Pumpkin
Radish
Brinjal
Ladyfinger
Bottle Gourd
French Beans


Tamarind

Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.


Homemade Sambhar Masala


Add 1 cup Bengal Gram Lentils and 1 cup Split and Skinned Black Lentils. Roast on medium heat on a pan until it turns golden brown. Transfer it to a large bowl till it turns cool. Set them aside.

Take a pan add 1 cup coriander seeds, 1/2 cup cumin seeds,1/2 cup mustard seeds, 2 tbsp fenugeek seeds, 2 tbsp black peppercorns to the same pan and roast until it turns medium heat. Set them aside.

Add 4 - 5 Kashmiri lal mirch and and roast them. Keep them aside. Add  1 cup of  curry leaves and roast for 2-3 minutes. Set them aside.

Cool the ingredients completely. Add roasted ingredients to a grinder to make a smooth paste and grind them.


Well, I have not used any Sambhar powder in my recipe, but if you want to add Sambhar Powder in your gravy to add more flavor and taste, you can either buy Sambhar Masala Packet from the Store or you can make Sambhar Powder at home.


Vegan and Gluten Free


You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.



If you are interested in checking out more delicious and hearty recipes check out my other recipes like 

 

Medu Vada

Rava Dosa

Coconut Chutney

Mint chutney 

Onion-tomato chutney

Peanut Chutney


How to make Lentil Vegetable Stew at Home | Gluten Free Sambhar | South Indian Sambhar


Sambhar Without Sambhar Powder | Lentil Vegetable Stew | Gluten Free Sambhar



Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6-8 People
Author : The Food Root


Ingredients

For Cooking Sambhar


1 cup tuar dal (toor dal) split pigeon peas
5-6 cups water
1/2 tbsp turmeric powder
1 tbsp salt or as per needed
2-3 green chillies, chopped
1 tbsp tamarind paste soaked in warm water for 15 mins (filter the tamarind extract)
2 cups of chopped Vegetables of your choice, I added -
1/2 size lauki (bottle guard)
1 carrots
1 brinjal
1/2 cauliflower florets
1/2 green beans
1/2 size petha (white pumpkin)


For Tempering


2-3 tbsp Oil
2 dried red chillies
1 tbsp cumin seeds
2 tbsp mustard seeds
1 spring curry leaves
5-6 garlic cloves, chopped
2 onions, chopped
2 tomatoes, chopped
1/2 tsp red chilli powder
1 tpsp coriander powder
1 tsp salt or as per needed
1 tbsp sambhar masala (optional)
1/2 tbsp mango powder (optional)
1/2 tsp garam masala


For Garnishing

handful of coriander leaves, chopped


Method

1. Rinse the toor dal thoroughly until the water runs clear.

2. Meanwhile make a tamarind extract - Soak Tamarind in 1/2 cup of warm water for atleast 15 minutes. Filter the tamarind extract with hand or spoon and keep it aside.

3. To a pressure cooker, add the rinsed toor dal, chopped vegetables, tamarind extract with turmeric powder, salt, green chillies, and water in a pressure cooker.

4. Cook for 2-3 whistles on a medium flame. Switch off the flame and keep it aside.

5. Once the pressure is released, open the lid, mash the dal and vegetables lightly with the potato masher. Keep aside.

6. Meanwhile, heat oil in a pan, add mustard seeds, let it splutter. Add cumin seeds and saute for a minute.

7. Add dried Kashmiri lal mirch, curry leaves for 2-3 minutes. Saute till you get a rich aroma.

8. Add ginger, garlic cloves and fry for a minute.

9. Add onions and fry it for 3-4 minutes on low flame. 

10. Than add tomatoes and green chillies and saute it for 4-5 minutes.

11. Add red chilli powder, coriander powder, salt. Mix it well.

12. Transfer the masala into the pressure cooker and cook it for 15 minutes on low-medium flame.

13. Add garam masala and coriander leaves in the Sambhar and mix it well. Turn off the heat and remove it.

14. Serve hot with any South Indian Dish like Dosa, Idli, Medu Vada, Rice or Roti.


Notes

1. Adding Sambhar powder is totally optional. You can make Homemade Sambhar Masala too. (I haven't added any Sambhar Masala in my recipe)

2. You can cook vegetables in the pan and than make the following recipe or add them in cooker along with the dal.

3. Tuvar dal is used in Sambhar but you can also make it by mixing moong and masoor dal.

4. Adding Tamarind Paste and Mango Powder in the Vegetable Lentils Stew is totally optional.

5. You can skip Hing or Asofoetida to make it Gluten-Free and Vegan.

6. Adding dried Kashmiri Dal Mirch is totally optional.

7. Add vegetables of your choice in the Sambhar. 

8. If you want to have a thick consistency of your Sambhar, add less water and lightly mash the vegetables or if you want to have a thin consistency you can add more water in the Sambhar.

Friday, December 17, 2021

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

 

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.


How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe


Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color. 

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.


Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.


Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.


What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.


Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.


What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.


How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe


Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root


Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5  curry leaves
Salt to taste


Method:


1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.


Notes:


1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.


Click the link on other South Indian dishes like:


Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney



How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe





Tuesday, December 7, 2021

How to make Spiced, Onion-Tomato Chutney at Home


South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.


How to make Spiced, Onion-Tomato Chutney at Home



This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.


Click the link on other South Indian dishes like:


Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 


How to make Spiced, Onion-Tomato Chutney at Home



How to make Spiced, Onion-Tomato Chutney at Home



Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root


Ingredients:



2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water


Method:


1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.


Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.