Chana Dal Chutney (No Onion, No Garlic, No Coconut)

About my Chana Dal Ki Chutney

Chana dal is what you get when whole chickpeas are split and their skins removed, leaving small, smooth, yellow lentils with a mild, nutty flavor.

You'll find it sold under a handful of names depending on where you're shopping or which region's cooking you're following: Bengal gram (or Bengal gram dal), split chickpeas, and in Telugu, senaga pappu.

Whatever the label on the bag, it's the same lentil, and it's the base of this chutney and my chana dal curry.

I make this chana dal ki chutney the way I've always made it: dry-roasted first for a nutty depth of flavor, then soaked and blended until smooth, and finished with a South Indian-style tempering of mustard seeds and asafoetida.

It comes out smooth and creamy, almost like hummus, with a good spicy-tangy kick from chilies and lime.

I use it in many different ways: as a side for dosa and idli, a dip for veggie sticks, a sandwich spread, even stirred into leftover rice.

It's also great for making ahead; it keeps in the fridge for a week and freezes well, so a batch on a Sunday means something good to eat all week.

And with roasted split chickpeas as the base, it works a little extra plant-based protein into a meal without ever feeling like a "healthy" recipe; it just tastes good.

No Coconut, No Onion, No Garlic, Still Smooth

Some chana dal chutney recipes add coconut for moisture and body, and many recipes also use onion and garlic for flavor. My version does not have any of these.

The smoothness here comes from roasting the dal until it's fragrant, then soaking it before blending; that's what gives you a glossy, hummus-like texture without needing coconut, onion, or garlic. If you've tried a coconut-free chutney before and found it grainy or thin, the soaking step is the part most recipes skip.

If you like cooking without onion and garlic, explore my no-onion, no-garlic recipes collection. You'll find a range of recipes here, from everyday meals to festive treats.

Ingredient Notes

Most of these ingredients for this chana dal chutney will already be in your pantry if you cook Indian food regularly. See the recipe card for quantities.

Chana dal, also known as split chickpeas or Bengal gram, is easily available in most supermarkets.

Asafoetida (hing) is one of the main flavor ingredients in this allium-free dish, and it's what lets this chutney taste rich and savory without a single bit of onion or garlic. This recipe uses it twice, once in the chutney and once in the tempering.

Methi, also known as fenugreek seeds, has a bitter aftertaste that adds a lovely depth of flavor to the chutney. It is ok to skip it.

Oil: Any neutral oil will work well. If you do prefer to use flavored oil, I recommend untoasted sesame oil or peanut oil.

Mustard seeds add a nutty, warm crunch to the dish. I use the black variety. You can use yellow or brown if that's what you have.

Dried red chili: Use it if you have it, or skip it.

Fresh chili peppers: I use both green and red ones for their flavor and color. Using red chili pepper gives the chutney a lovely orange hue. You can skip the green ones and use only red peppers.

Lime or lemon will work well. If you have some homemade tamarind pulp, use that instead.

If you like a slightly sweet tone to your chutney, add a small piece of jaggery or some brown sugar. I prefer mine without it.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

I learned this chana dal chutney recipe from my mum, and it's one of my favorite condiments. It was one of the first dishes she taught me, and I've perfected it over the years to make her proud.

I'm so happy to share this recipe with you, and I'm sure your family will love it too. Let's make it together! You'll need a heavy-bottomed skillet.

Measure all the ingredients and keep them ready.

Step 1: Roast the lentils.

Heat the skillet on medium heat and make sure it's evenly hot.

Add the lentils and roast until they turn brown, stirring occasionally for even browning. This is the step that gives roasted chana dal chutney its nutty flavor, so don't rush it.

Tip: If you make chutney often, roast a bigger batch than you need and store the extra (see notes below), so next time this step is already done.

Step 2: Soak the lentils.

Transfer the roasted chana dal to a bowl and add water. Let them soak for 15 minutes.

Step 3: Fry the aromatics.

Heat oil in the skillet over medium-high heat. Add the methi seeds and asafoetida.

When the seeds begin to darken, add the chilies (break them into 2 to 3 pieces each). Fry them until they blister and release a wonderful aroma.

Spoon them, along with the oil, into a bowl and set aside until needed.

Step 4: Temper the spices.

Pour some more oil in the skillet and add the mustard seeds, dried red chili (if using), and asafoetida.

Stir them until the seeds start to splutter. Remove the skillet from the heat and set it aside.

Step 5: Make the chutney.

Scoop the soaking lentils from the water and add them to a blender jar.

Add the fried chilies, methi seeds, asafoetida, and oil that you used to fry them. Add salt and remaining water, and blend for 1 to 2 minutes until the chutney has a smooth texture.

Finish off by adding the tempered spices. Mix well.

That's it! Your delicious chutney is ready to be served.

Notes and tips

I'm sharing here the notes and tips I've learned along the way to make the perfect lentil chutney every time.

Roast the dal until evenly browned. It's important to roast the dal well; this takes up to 20 minutes. Rushing it means the chutney ends up tasting raw and starchy instead of rich and nutty.

Roast on medium heat. Roasting on high heat will cause the lentils to brown faster, but they won't cook through. During the first 7 to 8 minutes, it may seem like nothing is happening, but don't be tempted to turn up the heat. Be patient. This ensures the lentils cook through and taste deliciously nutty.

Roast ahead to save time. Roast a big batch of chana dal ahead and store it in an airtight container. Whenever you want the chutney, just soak and blend; the whole thing comes together in about 15 minutes.

Does chana dal need soaking? Yes. Soaking the roasted chana dal in water for 15 minutes softens it and makes it much easier to blend into a smooth chutney, this is also the step that lets this recipe skip coconut entirely and still come out glossy rather than grainy.

Flavor boost: To add even more flavor to this already yummy chutney, try any of these:

• 1 tablespoon of fresh coconut or flakes (optional, this recipe doesn't need it, but it's a nice variation if you want one)
• Tahini, 1 tablespoon, added just before the last round of blending, for a hummus-like creaminess
• 2 extra teaspoons of lime juice for more tang
• A few curry leaves and a teaspoon of urad dal in the tempering, for extra flavor and crunch.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

More chutney recipes

Serving suggestions

Here are some delicious and creative ways to add this healthy chutney to your meals:

As a spread: For an extra burst of flavor, you can add a dollop of this chutney to your favorite sandwiches or wraps. Sometimes, I like to use this chutney in my burgers (my girls love it this way), just like I use this dosakaya pachadi: it's a cheeky trick, but it works!

Salad dressing: You can create a flavorful dressing for salads by mixing the chutney with some more water. Or you can use yogurt or buttermilk instead of water, if you don't mind it being non-vegan. This will make your salad more creamy and tangy.

Rice accompaniment: Serve the chutney as a side dish with steamed rice, providing a tasty and tangy complement to your meal. There are days when I stir in the chutney with leftover vegetable pulao to make a wholesome meal.

As you can see, the possibilities are endless, so feel free to experiment and discover new ways to incorporate this delicious chutney into your culinary adventures!

How have you enjoyed this lentil chutney? Do let me know in the comments below. I would love to hear from you. - Padma

Making ahead and storage

Make a large batch of this chutney. It will keep well in the fridge for up to a week. Once you've prepared the chutney, allow it to cool to room temperature before storing.

In the fridge: Transfer the chutney to an airtight container and refrigerate for up to 7 days. Always use a clean, dry spoon when serving.

Freezing: Transfer the chutney to freezer-safe containers or bags and freeze for up to 4 months.

Thawing and serving: This chutney tastes best at room temperature and does not need to be reheated. Take it out of the fridge about an hour before serving and let it come to room temperature on the kitchen counter.

To thaw frozen chutney, transfer it to the refrigerator the night before, then let it come to room temperature before serving. Stir well before serving.

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