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Spicy Peanut and Roasted Bengal Gram Chutney – A Flavor Explosion for Your Palate:

Hey, fellow food enthusiasts! Are you ready to embark on a culinary adventure that’s going to tantalize your taste buds? Today, we’re diving into the world of Peanut and Roasted Bengal Gram Chutney, a South Indian delicacy that’s all about bold flavors and fiery goodness. This chutney is not just a side dish; it’s a flavor explosion that can elevate any meal to the next level. Plus, did you know that it comes with a host of health benefits? So, get ready to whip up this delectable chutney that’s sure to become a staple in your kitchen.

Benefits of Peanut and Roasted Bengal Gram Chutney:

Before we get cooking, let’s take a moment to appreciate the health benefits of the star ingredients in our chutney – peanuts and roasted Bengal gram (chana dal).

Peanuts are packed with protein, healthy fats, and dietary fiber, making them a great addition to your diet. They are rich in essential nutrients like niacin, folate, and vitamin E. Additionally, they contain antioxidants that help combat oxidative stress in the body.

Roasted Bengal gram, also known as chana dal, is a great source of plant-based protein, dietary fiber, and essential vitamins and minerals. It’s known to aid in digestion, regulate blood sugar levels, and provide a steady source of energy.

Now that you know the goodness that’s packed into this chutney, let’s dive into the recipe!

Ingredients:

For Preparing the Chutney:

• 2 tablespoons of oil
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 15 green chilies (adjust to your spice preference)
• 10 garlic cloves
• 1 cup peanuts
• 1/2 cup roasted Bengal gram (chana dal)
• Tamarind – Small gooseberry-sized ball
• 2 tablespoons dry coconut powder
• Salt to taste
• 1/2 cup water

For Seasoning:

• 2 tablespoons of oil
• 3 red chilies (broken into two)
• 1 tablespoon urad dal and mustard seeds mix
• 1/2 teaspoon cumin seeds
• 2 stems of curry leaves
• 5 garlic pods (crushed)
• A handful of fresh coriander leaves

Instructions:

Preparing the Chutney:

1. Heat a kadai (a deep frying pan) over medium heat and add 2 tablespoons of oil.
2. Once the oil is slightly hot, toss in the cumin seeds and coriander seeds. Let them sizzle and release their fragrant aroma.
3. Add the green chilies and garlic cloves to the pan. Sauté them until the garlic turns a beautiful golden brown.
4. Now, add the peanuts to the mix. Roast them until they become crispy and emit that wonderful roasted fragrance.
5. Next, add the roasted Bengal gram (chana dal), tamarind, and dry coconut powder into the pan. Stir everything together and continue roasting for a couple of minutes until the ingredients meld together harmoniously.
6. Turn off the heat and allow the mixture to cool down to room temperature.
7. Once it’s cooled, transfer the mixture to a blender. Add salt to taste and blend it into a smooth chutney.
8. Gradually, add 1/2 cup of water to the blender and continue blending until you achieve the desired consistency. Adjust the water quantity to your liking.

Seasoning the Chutney:

1. In a separate pan, heat 2 tablespoons of oil over medium heat.
2. When the oil is hot, add the broken red chilies, urad dal, and mustard seeds mix. Sauté them until the dal turns a beautiful golden brown, and the mustard seeds begin to pop.
3. Add the cumin seeds and fresh curry leaves to the pan. Continue sautéing for about a minute until the curry leaves become delightfully crispy.
4. Now, add the crushed garlic pods to the mix and stir for another 30 seconds or until the garlic releases its incredible aroma.
5. Turn off the heat, and for a final flourish, toss in a handful of freshly chopped coriander leaves. Mix everything together until it’s well combined.

Combining the Seasoning and Chutney:

1. Now that your seasoning is ready, it’s time to bring everything together. Pour the seasoning over the smooth peanut and roasted Bengal gram chutney in the blender.
2. Give it a whirl for a few seconds to ensure that the seasoning is evenly incorporated into the chutney.
3. Voila! Your Peanut and Roasted Bengal Gram Chutney is now ready to shine.
4. Transfer it to a serving bowl, garnish with some extra fresh coriander leaves for a burst of color and flavor, and prepare to be amazed.
5. This chutney is the ideal accompaniment for dosa, idly, or even as a dip for your favorite snacks. The fiery kick and robust flavors will keep you coming back for more.
6. So, what are you waiting for? Dive in and relish the spicy goodness of this homemade chutney. Your taste buds will thank you, and your body will appreciate the nutritious goodness.

In closing, making Peanut and Roasted Bengal Gram Chutney is not just about cooking; it’s about creating a flavor-packed experience. Whether you’re a seasoned chef or a kitchen novice, this recipe is a winner. So, go ahead, experiment, and add your personal touch to this South Indian delicacy. Happy cooking, and bon appétit!