Besan Chutney
Cooking is always a passion for me. Seeing my loved ones eating dishes whole heatedly is satisfaction. My picky eater (Yes! the four year old) approves tasty dishes. Not all tasty dishes are approved by him, he has his own choice (because he does not prefer fried rice! but he loves ghee rice and papad!). My main focus is on healthy recipes that help kids maintain a healthy weight (healthy weight gain too! because I am trying little hard for it for my son!).
The besan chutney is my husband's contribution to CNB. He always said that his mom made the best besan chutney. I was skeptical by the thought of besan and chutney (wierd combo!) unless it is bajji, bonda with chutney. Fine I was occupied by little one and my husband offered his had in making dinner. He made THE besan chutney (with a couple of calls to his mom) and dosa.
Because his father was ruling the kitchen for the day, the little one followed his dad to sort out things and help mommy (he has begun eating alone lately!) What struck me high time was, my little one ate his 2nd dosa (too!) without any fuss. So I was like "Ahem! may I have the recipe please!". Hey but wait! Let me taste it myself. Guess what! It was really good. Never felt like it was besan! It tasted more like mashed dhall. Yum!
So why not for a day from the regular chutney sambar!!
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
Cooking Directions
- For the besan chutney, heat a heavy bottom pan or wok with corn oil.
- Fry curry leaves, mustard, green chilly, split black gram.
- Add onion and saute till roasted well.
- Add tomatoes, salt and cook until tomatoes are well done.
- Dilute besan in water and add it to the wok.
- Keep stirring to avoid lump formation.
- Add coiander leaves and continue to stir for a couple of minutes.
- Add water if thickening is too quick.
- You will know the doneness by color and flavor.
- Once done, put off the flame and transfer besan chutney to a serving bowl.
- Serve besan chutney hot with crispy dosa.
