How to Make Bengal Gram and Black Gram Chutney
About Fried Bengal Gram and Black Gram Chutney
You can make many combinations of fried pulses for making chutney. Each variety has a unique flavor and taste. This chutney goes well with steamed rice. Apart from rich taste, both the pulses used here are a good source of fiber and protein. These pulses are recommended foods for diabetics too. They even help to reduce cholesterol.
Making fried Bengal gram split and black gram split chutney is very easy. This is a beginner's recipe. You can make this chutney in 10 minutes.
Serve it with steamed rice. You can also serve it as a side dish with any other main course. Enjoy the taste!
- 3-4 tablespoons Bengal gram split
- 1 tablespoon black gram split
- 5 dry red chilies, broken, moderate hot variety
- a few curry leaves
- 1/2 teaspoon oil
- 1/2 teaspoon salt, or as per taste
- 1/2 cup grated coconut
- 1/2 inch tamarind, soaked in water
- Heat Bengal gram split in a pan. Add half teaspoon oil. Saute on low fire for 30 seconds. Add black gram split. Fry them until both the pulses become golden brown.
- Add curry leaves and broken red chilies. Mix once. Turn off the fire. Curry leaves and chilies become crispy due to the hotness. Keep it aside for cooling.
- Add this mixture to a mixer or blender. Add soaked tamarind, salt, and grated coconut.
- Grind adding water to get a near-smooth thick paste.
- This chutney should have a thick and a little coarse consistency. Adjust the consistency by adding water.
- Serve Bengal gram and black gram chutney with steamed rice or as a side dish for meals. Enjoy the taste!
- The shelf life of this chutney is not so long. Use it within 24 hours.
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 6 g||2%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 8 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|