Togari bele chutney recipe | How to make toor dal chutney
By Latha on January 30th, 2024
Togari bele chutney recipe explained with step by step pictures and a video. Togari bele chutney or toor dal chutney is very tasty and easy to prepare.Thogari bele chutney is prepared using red chillies, toor dal, coriander seeds, curry leaves, asafoetida, coconut and an onion tempering.
Togari bele chutney can be served with rice or dosa or idli or roti or chapati. You can prepare this chutney as a side dish, when you don't have any vegetables. My Mother used to prepare this when we were young (she prepares it now also) and we all used to enjoy it a lot. Togari bele chutney and coconut oil along with hot steaming rice tastes heavenly. I have used onion while tempering, which you can replace it with either garlic or asafoetida. Similarly you can prepare chana dal chutney as well.
If you are looking for more chutney recipes then do check doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a video on this togari bele chutney recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 5 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/4 cup toor dal or togari bele
- 4 red chillies (adjust as per your taste)
- 1/2 cup grated coconut
- 1 tsp coriander seeds
- few curry leaves
- 1/4 tsp asafoetida
- A marble sized tamarind
- 1 tsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 1 red chilli
- 4 curry leaves
- 1 small sized onion
Instructions for making togari bele chutney:
- Heat 1 tsp of oil in a frying pan. Add in red chillies and toor dal. Fry until dals turn golden brown under low-medium flame.
- Add in coriander seeds and curry leaves. Fry until curry leaves are crispy.
- At the end add in asafoetida. Fry everything together for few seconds and switch off the stove.
- Wait until warm and transfer the fried ingredients into the mixie jar. Add fresh grated coconut.
- Add in salt as per your taste. Use less salt if you want to serve this chutney along with dosa or idli.
- Add in tamarind as per your taste.
- Grind until semi-fine paste by adding required water.
- Transfer the ground chutney into a container.
- Adjust the consistency by adding the required water.
- Prepare tempering in a pan using oil, mustard seeds, red chilli and curry leaves.
- Add the chopped onion and fry until onions turn soft.
- Add the tempering into the chutney.
- Serve the chutney with with rice or dosa or idli. It tastes good with anything.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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