Pudina Dal chutney is a refreshing and aromatic South Indian condiment that pairs beautifully with idlis, dosas, or rice. Made by sautéing mint leaves with lentils, red chilies, and tamarind, this chutney combines tangy, spicy, and earthy flavors into a vibrant and flavorful paste. Finished with a tempering of mustard seeds and urad dal, this chutney is quick to prepare and elevates any meal with its bold and zesty taste. Perfect as a side dish or dip, it’s a versatile addition to your kitchen repertoire.
This Chutney is a punchy, mint-forward South Indian chutney with a nutty dal base and a tangy kick. Red chillies, chana dal, urad dal, a pinch of asafoetida, and tamarind are fried in a little oil until lightly browned, then mint leaves are quickly tossed in just to wilt. Once cooled, everything is ground with salt into a coarse paste and finished with a classic tempering of mustard seeds and urad dal for extra aroma and crunch.
Pudina Dal Chutney Recipe
Pudina Dal Chutney
4
servings30
minutes40
minutesDiscover the vibrant and delicious world of Mint Dal Chutney, a South Indian condiment bursting with tangy, spicy, and earthy flavors. Perfect for idlis, dosas, or rice!
Ingredients
Mint (Pudina) – 1 cup
Bengal Gram Dal – 1 tablespoon
Urad dal – 1 tablespoon
Asafoetida Powder – 1/2 teaspoon
Red Chillies – 3
Tamarind – small gooseberry size
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dal – 1/2 teaspoon
Salt – 1/2 teaspoon or as per taste
Directions
- In a kadai put a teaspoon of oil and fry red chillies, Bengal gram dal, urad dal, asafetida and tamarind till the dals become light brown.
- Finally add mint leaves and fry for few seconds.
- Cool it and grind it along with salt to a coarse paste.
- Season it with mustard and urad dal.