This toasty, spicy chutney adds some zing to any type of Indian dish where you want to add a little extra flavor and heat.
Prep time: 1/4 cocktail
1/4 cup chana dal (a type of split chickpea that's available at an Indian grocer or online)
8 dried red chilies (you can dial this up or down depending on personal preference)
8 cloves garlic, peeled and minced
2 1/2 tsp tamarind concentrate (I use Tamicon brand, others brands may vary in potency, so be careful!)
1/4 cup onion, chopped
2/3 tsp salt
Water or coconut milk to achieve the desired consistency
Over medium-low to medium heat, warm up the dal in a frying pan. Stirring constantly for about 5 minutes, fully toast (but don't burn!) the seeds.
Transfer the seeds to a coffee grinder and process into a smooth powder.
Transfer the chana dal powder and the other ingredients to a food processor and process until it's a smooth paste.
Prep time: 1/4 cocktail
1/4 cup chana dal (a type of split chickpea that's available at an Indian grocer or online)
8 dried red chilies (you can dial this up or down depending on personal preference)
8 cloves garlic, peeled and minced
2 1/2 tsp tamarind concentrate (I use Tamicon brand, others brands may vary in potency, so be careful!)
1/4 cup onion, chopped
2/3 tsp salt
Water or coconut milk to achieve the desired consistency
Over medium-low to medium heat, warm up the dal in a frying pan. Stirring constantly for about 5 minutes, fully toast (but don't burn!) the seeds.
Transfer the seeds to a coffee grinder and process into a smooth powder.
Transfer the chana dal powder and the other ingredients to a food processor and process until it's a smooth paste.
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