- 1 cup Pachi Senaga Pappu (Bengal Gram, Chana Dal)
- 5 or 6 dry Red Chilies
- 1 tsp Tamarind Pulp
- ½ tsp Cumin Seeds
- 2 Garlic Flakes (optional)
Jan 10, 2010
Chana Dal Chutney (Pachi Senaga Pachadi)
This is very easy chutney that tastes so delicious with rice. And it tastes more like Toor Dal Chutney (Kandi Pachadi) and also has a similar texture. Moreover, it uses exactly same ingredients like Toor Cal Chutney in the exact same measurements. Try it and you’ll definitely like this. Just a little variation!! This time I added a few garlic flakes to the chutney.
Heat a pan and dry roast chana dal + red chilies + cumin seeds. Keep aside to cool.
When it becomes cold grind into a fine (a little coarse is ok) paste by adding tamarind pulp + garlic flakes and salt. Add little water as needed.
Enjoy this yummy pachadi with steaming hot rice and a dollop of ghee. Yummy!! Rasam is the best combination with this pachadi.