Kadalebele/Channa Dhal Chetni from MIL

Raw

Kadalebele/Channa Dhal Chetni from MIL 

Ingredients:

• 2 cups coconut freshly grated (or sliced )
• 1/2 cup channa dhal/kadalebele
• 10 red chilies (split)
• 3 tbs oil
• 1 tsp mustard seeds
• 1/2 tsp salt
• 1" natural tamarind (1/4 tsp tamarind paste)

Seasoning (Optional)

• 1 tsp urad dhal
• 1 tsp mustard seeds
• 2 red chilies crushed into a couple pieces
• 4 curry leaves
• 1 pinch hingh
• 1 pinch turmeric
• 1 tbs oil

Blended



Method:

Heat 3 tbs oil in a pan till it is hot on medium. Add 1 tsp of mustard seeds and let it splatter. Then add the channa dhal, red chillies and roast till the channa dhal is nicely toasted and browned. Turn off the heat and add the coconut to the pan and swish it around. Pour the contents of the pan into a blender, add the tamarind, salt and about 1 cup of water. Blend this into a fine coarse paste. Pour the chetni into a serving dish.

Seasoning(optional)

Heat 1 tbs oil in a small pan till it is hot on medium heat. Add 1 tsp of mustard seed and let it splatter. Add the urad dhal and roast till the urad is nicely toasted and browned. Turn the heat off add the turmeric, hing, red chilies, curry leaves and swish the contents around in the pan for a couple minutes. Pour the seasoning to the chetni and mix well

Cooking Tips:

Add more or less water while blending the chetni as needed. Vary salt, chilies, tamarind as needed.

Serving Tips:

Serve with dose, iddlies or rice.