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Blending
Transfer all the ingredients like coconut, bengal gram, salt, green chilies, curry leaves, and ginger into a mixie jar. Add in required water and grind until a fine paste.
- Serving Size 1 Table Spoon (15 g)
- Calories37.3 kcal
- Carbs2.6 g (10.6 kcal)
- Protein1.3 g (5.2 kcal)
- Fats2.4 g (21.6 kcal)
Roasted bengal gram chutney recipe
Roasted bengal gram chutney is a good source of potassium, iron, thiamine, vitamin B6, phosphorus, magnesium, and an excellent source of dietary fiber, protein, vitamin D, pantothenic acid, vitamin E, copper, selenium, and manganese. HINT: Eat in moderation as it is high in calories and fat.
Cooking time: 5 minutes
Serves: 17 persons
Ingredients
Whole bengal gram
100 Grams
Chillies green - all varieties
20 Grams
Curry leaves
10 Grams
Ginger fresh
10 Grams
Coconut kernel fresh
50 Grams
Rice bran oil
1 Table Spoon
Salt
2 Grams
Water
50 Milliliter
Instructions
1
2
Seasoning
In another small pan or tadka pan, heat oil. Add mustard and allow them to crackle. Then add the curry leaves. Saute till the curry leaves become crisp.
Pour the entire tempering ingredients along with the hot oil in the chutney.
3
Serving
Stir very well and serve roasted chana dal chutney with idli, medu vadai or dosa or any south indian tiffin breakfast.
Nutrition Label
Roasted bengal gram chutney
- Serving Size1 Table Spoon (15 g)
- Calories37.3 kcal
- Carbs2.6 g
- Fiber2.0 g
- Sugar0.3 g
- Protein1.3 g
- Fat2.4 g
- Saturated fat1.0 g
- Mono unsaturated fat0.5 g
- Poly unsaturated fat0.5 g
- Cholesterol0.0 mg
- Sodium47.9 mg
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