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Fried Bengal Gram Split and Black Gram Split Chutney Recipe
Introduction About Fried Bengal Gram Split and Black Gram Split Chutney
You can make many combinations of fried pulses for making chutney. Each chutney has unique flavor and taste. They go very well with hot rice. In fried Bengal gram split and black gram split chutney, the pulses blend so well to give an awesome taste that you are left with licking your fingers and wanting for more chutney. Apart from rich taste, both these pulses are a good source of fiber and protein. They are recommended foods for diabetics too. They even help to reduce cholesterol.
An Overview of Making this Chutney:
Making fried Bengal gram split and black gram split chutney is very easy. This is like a beginner's recipe. You take about 10 minutes for making it. To start with, fry Bengal gram split and black gram split in very little cooking oil. Also fry some curry leaves. Turn off the fire. Mix dry red chilies. Keep aside for cooling.
Take fried pulses mix, soaked tamarind, grated coconut, and salt in a mixer grinder/blender. Add a pinch of sugar to balance the taste(optional). Grind adding water to get a near-smooth paste. Adjust the consistency by adding water. Transfer it to a serving bowl. Now, the chutney is ready. Serve it with hot boiled rice. You can also serve it as a side dish for any other main course. Enjoy the taste!
- Prep time: 10 min
- Ready in: 10 min
- Yields: Serves four people
- 3-4 tbsp Bengal gram split
- 1 tbsp black gram split
- 5 dry red chilies, broken, moderate hot variety
- 2 sticks curry leaves
- 1/2 tsp oil
- 1/2 tsp salt, or as per taste
- 1/2 cup grated coconut
- 1/2 inch tamarind, soaked in water
- a pinch sugar, optional
Step-By-Step Guidelines and Images for Making Fried Bengal Gram Split and Black Gram Split Chutney
- Take Bengal gram split in a small hand pan. Add half tea spoon oil. Saute on a low fire for 30 seconds. Add black gram split. Fry till both the pulses get golden brown color.
- Add curry leaves and broken red chilies. Mix once. Turn off the fire. Curry leaves and chilies become crispy due to the hot oil. Keep aside for cooling.
- Take this mix in a mixer grinder. Add soaked tamarind, salt, sugar(optional), and grated coconut.
- Grind adding water to get a near-smooth thick sauce.
- This chutney should be thick and a little coarse in consistency. Adjust the consistency by adding water.
- Serve this chutney with hot rice or as a side dish for meals. Enjoy the taste!