Looking for a quick chutney that packs big flavor—no onions, no coconut required?
This toor dal chutney takes just ten minutes from start to finish and packs loads of flavor, from roasted dal and chillies to a zesty tempering. It’s perfect alongside steaming idlis, crisp dosas or just ladled over hot rice.
Give it a try today —you’ll wonder how you ever lived without it!
Why This Toor Dal Chutney Rocks
- Speedy Prep: From dry roast to tempering, you’re done in under ten minutes.
- Pantry‑Friendly: Uses staples—pigeon peas, dried chilies, garlic, tamarind.
- Deep Flavor: Roasting intensifies the dal’s nuttiness; tempering adds that signature South‑Indian “pop.”
- Versatile Side: Spoon it over idli, dosa, rice, or use as a dip for pakoras and fritters.
Ingredient Breakdown
- Toor Dal: Roasted golden for nutty richness and body.
- Dried Red Chilies & Garlic: Bold heat and aromatic punch.
- Cumin Seeds & Tamarind: Earthy warmth plus tangy brightness.
- Rock Salt: Mineral depth that elevates all other flavors.
- Tempering Medley: Urad dal, mustard, cumin seeds, fresh curry leaves, garlic, and a pinch of asafoetida—each one contributes its own texture and aroma.
🌿 Vegan Swap: Make sure you use oil for tempering is plant‑based.
How It All Comes Together
- Dry‐Roast the Dal & Spices: In a hot, dry pan, roast toor dal until it turns golden. Add red chilies, cumin, garlic, and tamarind; continue roasting briefly until fragrant. Cool completely.
- Grind to Perfection: Pulse the roasted mix in a blender, adding rock salt. First, grind dry to build texture, then drizzle in enough water to reach a creamy‑but‑thick consistency. Transfer to a serving bowl.
- Sizzle the Tempering: Heat oil in a small pan. Crackle urad dal, mustard and cumin seeds; toss in red chilies, lightly crushed garlic cloves, curry leaves, and a pinch of hing. Immediately pour this sizzling tadka over your chutney and stir.
💡 Pro Tip: Let your dal and spices completely cool before grinding for an even texture and deeper flavor retention.
What Goes Along
- Idli & Dosa: The classic duo—chutney makes them irresistible.
- Steaming Rice & Ghee: Mix in chutney for an instant, tangy rice bowl.
- Snacks & Tiffins: Fritters, samosas, and pakoras love this dip.
How to Serve
Spoon chutney into small bowls next to your tiffin spread. Garnish with a few fresh curry leaves or a sprinkle of crushed cumin for extra flair.
Packing & Storage
- Refrigerate: Airtight jar keeps for up to 4 days.
- Reheat: No need—serve cold or at room temperature. If thickened, stir in a splash of water.
Bulk & Party Prep
Scale the dry‑roast step in a large skillet, then grind in batches. Keep chutney warm in a small crockpot or serve chilled—both work beautifully for buffet‑style spreads.
In just ten minutes, you’ve got a tangy, nutty chutney that’s as versatile as it is delicious. Ready to upgrade your next dosa or rice bowl? Whip up this Toor Dal Chutney and watch it vanish first!
Toor Dal Chutney
Description
This toor dal chutney is a quick and flavorful South Indian side that comes together in just 10 minutes. Made without coconut or onion, it relies on roasted toor dal, red chillies, garlic, and tamarind to deliver bold, tangy flavor with a hint of smokiness. Finished with a fragrant tempering of mustard seeds, cumin, garlic, and curry leaves, this chutney pairs beautifully with idli, dosa, and even plain rice. It’s simple, nourishing, and perfect when you want something tasty without much fuss.
Ingredients
To make toor dal chutney
For tempering
Instructions
Prep Work
-
Peel and crush garlic
Peel the garlic cloves using a flat knife.
-
Break red chillies
Break all red chillies (used in chutney and tempering) into smaller pieces. -
Rinse and measure dal
Rinse the toor dal thoroughly and set it aside to drain. -
Portion cumin seeds
Measure out cumin seeds separately for chutney and tempering. -
Prepare tamarind
Take a small piece of seedless tamarind and keep it ready for roasting. -
Pick and rinse curry leaves
Pluck curry leaves from stems and rinse them clean.
Method
-
Roast the dal
Heat a pan on medium. Add the toor dal and dry‑roast, stirring constantly until golden brown.
-
Roast the spices
In the same pan, add red chillies, cumin seeds, garlic and tamarind. Roast until fragrant. -
Cool & transfer
Turn off the heat. Transfer everything to a plate and let it cool completely.
-
Grind the chutney
Add roasted mix to a blender with rock salt. Grind once without water, then add water as needed to reach a little smooth consistency (not too smooth consistency).
-
Heat for tempering
In a small pan, heat half the oil. Add urad dal, mustard and cumin seeds. Let them sputter. -
Add aromatics
To the pan, add broken red chillies, pounded garlic, hing and curry leaves. Sauté briefly. -
Combine & serve
Pour the remaining oil over the chutney bowl, then the tempering. Mix well and serve hot with idli, dosa or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Sodium 240mg10%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 4g8%
- Vitamin C 1 mg
- Calcium 30 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
