Urad Dal (split black gram) Chutney / Uddina Bele Chutney

          Whether it is dosa, idli, rotti, pongal or even bonda and bajji, chutney serves as an easy to prepare combination. As a substitute to the regular, traditional coconut chutney 'urad dal chutney' can be relished as and when desired. The recipe is simple, quick and does not include the grated coconut....

Ingredients:

• Urad dal (split black gram) -  2 1/2 tbs
• Onion - 1 small, roughly chopped
• Tomato - 1 small, roughly chopped
• Mint leaves - 4 to 5 (optional)
• Red chillies - 2 to 3
• Roasted peanut powder - 1 tbs (dry roast peanuts, cool and grind into powder)
• Salt - to taste
• Oil - 4 tbs
• Mustard seeds - 1/2 tsp
• Curry leaves - 6 to 8
• Asafetida - A pinch

Method:

• Heat 3 tbs oil in a pan and add urad dal. Roast until urad dal slightly changes color and add red chillies, roast for few seconds.

• Add turmeric powder, mix and meanwhile the urad dal should have turned golden brown in color. 

• Add onion and fry until it becomes transparent.

• Add in the tomato followed by mint leaves and fry nicely.

• Remove from heat and allow to cool.

• Transfer the fried mixture to a blender, add the roasted peanut powder, salt and required amount of water and grind into smooth paste .

• Prepare a tempering by heating 1 tbs oil and adding mustard seeds. As soon as they stop crackling add curry leaves and asafetida. Remove from heat, When the tempering becomes warm, pour it on to the ground chutney.

• Urad dal chutney can be served with idli, dosa, rotti or steaming rice.

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