Ingredients
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1/4 cup raw peanuts
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1/4 cup daliye ki dal (chana dal)
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2 tbsp white sesame seeds (safed til)
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2-3 tbsp dry / desiccated coconut
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2 tbsp oil
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Saunf
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1/2 tsp turmeric powder (haldi)
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1 tsp dhaniya - jeera powder
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1.5 tsp red chilli powder
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Salt as per taste
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1 tsp amchur powder
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2 tsp powder sugar
About
Mungfali dalia chutney is a flavorful, crunchy condiment made from roasted peanuts (mungfali) and split roasted chana dal (dalia). It typically includes ingredients like green chilies, garlic, and spices for a spicy kick. The mixture is ground into a coarse paste or powder, creating a versatile chutney that pairs well with snacks and meals. It can be enjoyed with idli, dosa, or as a dip. The chutney combines rich, nutty flavors with a hint of heat and tanginess.
Steps
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1
Done
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Heat a pan over medium heat. Dry roast 1/4 cup raw peanuts for 7-8 minutes until they are golden and aromatic. Transfer the roasted peanuts to a bowl. |
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2
Done
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In the same pan, dry roast 1/4 cup chana dal and 2 tbsp white sesame seeds for 5 minutes, or until they are lightly golden. Transfer to the bowl with the peanuts. |
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3
Done
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Dry roast 2-3 tbsp dry coconut in the pan until slightly golden and aromatic. Add to the bowl with the other roasted ingredients. |
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4
Done
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Crush the roasted peanuts, chana dal, sesame seeds, and coconut coarsely using a mortar and pestle. |
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5
Done
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In the same pan, heat 2 tbsp oil over low flame. Add a few fennel seeds (saunf) and let them sizzle. Add 1/2 tsp turmeric powder, 1 tsp coriander-cumin powder, 1.5 tsp red chili powder, and salt to taste. |
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6
Done
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Mix well and add the crushed mixture. Stir in 1 tsp amchur powder. Roast the mixture for another 5-7 minutes, stirring frequently. |
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7
Done
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Turn off the heat and let the chutney cool down completely. Once cooled, mix in 2 tsp powdered sugar. Store the chutney in an airtight glass container for 3-4 months. |
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8
Done
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Serve with puri, roti, khakra, paratha, or bread. Enjoy your homemade Mungfali Daliya Chutney! |
