Chana Dal Chutney Without Coconut (No Onion, No Garlic)

Name: Chana Dal Chutney Without Coconut (No Onion, No Garlic)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Indian
Ingredients: ½ cup (~110g) chana dal (split chickpeas; Bengal gram lentils); 2 teaspoons neutral oil; 2 red chili peppers (choose a variety that you like; see note 1); 3 green chili peppers (choose a variety that you like); ¼ teaspoon hing (powdered asafoetida); ¼ teaspoon methi (fenugreek seeds); 1 teaspoon salt; 1 cup water; 1 tablespoon neutral oil; ½ teaspoon brown mustard seeds; ⅛ teaspoon hing (powdered asafoetida); 1 dried red chili (optional); 1 tablespoon + 1 teaspoon lime juice

Instructions

Prep:5minCook:40min

Chana dal chutney is a delicious way to spice up your meals. It is made with split chickpeas that are dry-roasted first. The chilies and warming spices give it a spicy kick. My chana dal ki chutney is made without coconut, onion, or garlic. I make mine in the South Indian style with a tempering of mustard seeds and asafoetida. Smooth, spicy, and tangy, it's just as good as a dip or sandwich spread as it is with dosa and idli.For a visual guide, do check out the step-by-step photos in the post above and the video below.

Updated at: Mon, 24 Aug 2026 15:47:15 GMT