Sameera sent this recipe. Chutneys - wet or dry- play an important part in Indian cuisines. They help to add that extra punch to a very simple meal. Here's a dry chutney recipe:
Take a cup of roasted chana dal (in Indian store U get them as Daliya, not sure what is the actual name), 2-3 (medium size) cloves of garlic, 1/2 -1 table spoon of jeera, and 6-7 dried red chilies (depends on how hot U want...6-7 is not hot at all) and salt to taste. Grind everything together in the blender. If its not hot enough add one or 2 more red chilies and grind it again together. Store it in an air-tight container.
Sameera says that it is eaten with uppama, idli and dosa also, but right now she is enjoying it with warm rice with a bit of ghee.
Take a cup of roasted chana dal (in Indian store U get them as Daliya, not sure what is the actual name), 2-3 (medium size) cloves of garlic, 1/2 -1 table spoon of jeera, and 6-7 dried red chilies (depends on how hot U want...6-7 is not hot at all) and salt to taste. Grind everything together in the blender. If its not hot enough add one or 2 more red chilies and grind it again together. Store it in an air-tight container.
Sameera says that it is eaten with uppama, idli and dosa also, but right now she is enjoying it with warm rice with a bit of ghee.
ohh i luv chutney..esp tht pudina-dhaniya ka :D
and this chutney to mumma also makes..too spicey and too tasty
ek clarification, roasted chana daal is not daliya..daliya is made of wheat..we make besan from roasted chana daal
Sakshi, thanks for postig it.
@Anshul. U are right. Roasted chana dal is used to make Besan. But here in US the name on the pack of roasted chana dal is daliya.
In Gujarati, roasted chana dal is daliya !