Toor Dal Chutney

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.

https://www.youtube.com/watch?v=HsKXxw58RE0

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!

Other Chutney Recipe you might like:-

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Blending, Sauteing

Cuisine: Indian, South Indian

Courses: Breakfast, Dinner, Side Dish

Difficulty: Beginner

Servings: 4

Calories: 85

Best Season: Suitable throughout the year

Dietary: Gluten Free, High-Protein, Iron-Rich, Vegan, Vegetarian

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

1 cup toor dal (washed, drained)
8 red chillies (broken)
1.5 tsp cumin seeds
5 garlic cloves (peeled)
small piece tamarind (seedless)
1 tsp rock salt
water (as needed)

For tempering

oil (divided: half in step 4, half in step 6)
1 tsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies (broken)
5 garlic cloves (slightly pounded)
pinch hing/asafoetida
8 curry leaves

Instructions

Prep Work

1
Peel and crush garlic
Peel the garlic cloves using a flat knife.
2
Break red chilliesBreak all red chillies (used in chutney and tempering) into smaller pieces.
3
Rinse and measure dalRinse the toor dal thoroughly and set it aside to drain.
4
Portion cumin seedsMeasure out cumin seeds separately for chutney and tempering.
5
Prepare tamarindTake a small piece of seedless tamarind and keep it ready for roasting.
6
Pick and rinse curry leavesPluck curry leaves from stems and rinse them clean.

Method

7
Roast the dal
Heat a pan on medium. Add the toor dal and dry‑roast, stirring constantly until golden brown.
8
Roast the spicesIn the same pan, add red chillies, cumin seeds, garlic and tamarind. Roast until fragrant.
9
Cool & transferTurn off the heat. Transfer everything to a plate and let it cool completely.
10
Grind the chutneyAdd 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).
11
Heat for temperingIn a small pan, heat half the oil. Add urad dal, mustard and cumin seeds. Let them sputter.
12
Add aromaticsTo the pan, add broken red chillies, pounded garlic, hing and curry leaves. Sauté briefly.
13
Combine & servePour the remaining oil over the chutney bowl, then the tempering. Mix well and serve hot with idli, dosa or rice.