Tuvar Dal Chutney-Togari Bele Chutney- Toor Dal Chutney for Idli and Dosa
Prep time: 
Cook time: 
Total time: 
  • 100 grams=1/2 Cup Tuvar Dal (Split Pigeon Peas)
  • A Pinch of Asafoetida powder
  • ½ tsp. Mustard Seeds
  • 1 tbsp. Cooking Oil
  • 8-10 Curry Leaves
  • 4 Dried Red Chilies
  • ½ Cup grated fresh Coconut
  • 1 tsp. Jaggery
  • 1 tsp. Tamarind
  • Salt to taste
  1. Heat 2 tbsp. Oil in a pan. Add Mustard Seeds, Asafoetida Powder, and Dried red Chilies. Add Tuvar Dal and fry until it becomes slightly brown in color.
  2. In 3-4 mins, Tuvar Dal becomes slightly brown in color. Now add Curry Leaves and switch off the heat and let it cool down.
  3. In a grinder jar, put fried ingredients. Add grated Coconut, Tamarind, Jaggery, and Salt to taste. Grind into a fine and thick paste, using sufficient water.
  4. Tuvar Dal Chutney-Togari Bele Chutney can be relished with Idlis, Dosas. Togari Bele Chutney can be relished with steamed rice and ghee. You can store it in an air tight container in a refrigerator for 3-4 days.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/tuvar-dal-chutney-togari-bele-chutney/