Tuvar Dal Chutney or Split Pigeon Peas Chutney with garlic:
This might come as a surprise for some, since I rarely use garlic in my cooking. There are many well known health benefits of garlic. Which is why I use it in moderation as and when possible.
In vegetarian south Indian house holds, babies grow up eating well cooked, softened mashed, split pigeon peas with steaming rice, a pinch of salt and a touch of ghee as their everyday meal. I remember my mum giving me just the cooked dal in a small bowl as a snack – I have always loved it.
When it comes to chutneys, there is an unending variety that can be produced. An Indian meal can in-fact be considered incomplete without chutneys! I tried my hand at tuvar dal chutney this time round. One can easily come up with many many variations of various chutneys by simply tweaking the ingredients, adding/deleting some!
While grinding the roasted ingredients, I tasted the chutney and felt it needed something and added a small piece of jaggery powdered…despite that, I felt it needed something further – I then added roasted gram powder – tasted it again – seemed complete.
I prepared it as an accompaniment to our meal which included raw mango rice. The tuvar dal chutney seemed to balance out the tangy rice in a unique way. My H loved it. I was glad !
One can also use it as an accompaniment to idli/dosa/roti too.
split pigeon peas – 3 tbsp
spicy dry red chili – 1
garlic pod – 1-2, peeled
tamarind concentrate – 1/2 tsp
salt to taste
jaggery powdered – 1/2 tsp (or use demerara sugar)
roasted gram (or fried gram) powder – 1/2 to 1 tbsp (hurigadle pudi or pottukadalai or dalia)
oil – 2 tsp
mustard seeds – 1/2 tsp
asafoetida – a pinch (avoid asafoetida if on a gluten-free diet)
curry leaves – 4-5 (optional)
dry red chili – 1 (optional)
- split pigeon peas - 3 tbsp
- spicy dry red chili - 1
- garlic pod - 1-2, peeled
- tamarind concentrate - ½ tsp
- salt to taste
- jaggery powdered - ½ tsp (or use demerara sugar)
- roasted gram (or fried gram) powder - ½ to 1 tbsp (hurigadle pudi or pottukadalai or dalia)
- For tempering:
- oil - 2 tsp
- mustard seeds - ½ tsp
- asafoetida - a pinch (avoid asafoetida if on a gluten-free diet)
- curry leaves - 4-5 (optional)
- heat up a pan moderately. add the pigeon peas, garlic, dry red chili. dry roast until the split peas turn very slightly brown. the garlic pod would have turned a tad brown too.
- transfer onto a plate and allow it to cool
- once cooled, add them to the grinder jar. add in jaggery, tamarind paste, salt to taste. run the grinder to make a paste adding small amount of water. towards the end add the roasted gram powder, grind again to mix everything. transfer the chutney onto a bowl
- to prepare tempering, heat up the oil in a small pan. add mustard seeds and allow them to splutter. then add asafoetida, curry leaves.
- transfer this onto the chutney. mix and serve with idli/dosa/roti/rice or as accompaniment to a meal