Mungfali Dalia Chutney – A Nutritious and Flavorful Side Dish
Chutneys are an essential part of Indian cuisine, enhancing the flavors of everyday meals. Mungfali Dalia Chutney is a unique blend of roasted peanuts, chana dal, and sesame seeds, creating a crunchy and flavorful condiment. With its nutty taste and balanced spices, this chutney pairs well with rotis, parathas, and even snacks like khakra. Not only is it delicious, but it also provides essential nutrients, making it a great addition to your diet.
Why Do People Overlook Traditional Chutneys?
In the fast-paced world of instant sauces and packaged spreads, many people tend to ignore traditional homemade chutneys. The convenience of ready-to-use products often takes priority over the rich flavors and health benefits of freshly prepared condiments. Another reason is the misconception that chutneys are time-consuming to make. However, Mungfali Dalia Chutney is easy to prepare, can be stored for months, and offers a delicious way to incorporate healthy ingredients into your meals.
Nutritional Benefits of Mungfali Dalia Chutney
This chutney is not just about taste; it packs a punch of essential nutrients. Peanuts are an excellent source of protein, healthy fats, and fiber, which keep you full for longer and support heart health. They also contain antioxidants that help reduce inflammation.
Chana dal (dalia) is rich in plant-based protein and fiber, aiding digestion and maintaining energy levels. Sesame seeds (til) add a dose of calcium and healthy fats, contributing to stronger bones and improved metabolism. The addition of dry coconut, fennel seeds, and spices further enhances the chutney’s health benefits, making it a power-packed side dish.
How to Make Mungfali Dalia Chutney
Start by heating a pan and dry roasting ¼ cup of raw peanuts for about 7-8 minutes until they turn golden brown. Transfer them to a bowl. Next, dry roast ¼ cup of chana dal and 2 tablespoons of white sesame seeds for around 5 minutes, stirring continuously to avoid burning. Transfer this mixture to the bowl with the peanuts. Finally, dry roast 2-3 tablespoons of dry coconut for a few minutes until slightly golden and set aside.
Using a mortar and pestle, coarsely crush the roasted peanut, chana dal, sesame, and coconut mixture. This step ensures a crunchy texture in the chutney. In the same pan, heat 2 tablespoons of oil and add a small amount of fennel seeds. Keep the flame low and add ½ teaspoon turmeric powder, 1 teaspoon coriander-cumin powder, 1.5 teaspoons red chili powder, and salt to taste. Mix everything well before adding the crushed mixture to the pan. Stir in 1 teaspoon of amchur powder and roast for another 5-7 minutes to enhance the flavors.
Once roasted, turn off the heat and allow the mixture to cool. After cooling, add 2 teaspoons of powdered sugar and mix well. Your Sing Daliye ki Chutney is now ready! Store it in an airtight glass container, and it will stay fresh for up to 3-4 months. Serve it with puris, rotis, parathas, khakras, or even spread it on bread for a unique twist.
Conclusion
Mungfali Dalia Chutney is a perfect blend of taste and nutrition, making it a valuable addition to everyday meals. Unlike store-bought spreads, this chutney is free from preservatives and full of natural goodness. Whether you’re looking for a quick side dish or a flavorful topping for snacks, this chutney is a must-try. Enjoy its rich, nutty taste while reaping its numerous health benefits!
