Phulay Chane ki Chutney

Finally, spring is almost here. I cant wait to see life on dead trees and cheerful colors bursting all around me inshallah.

There are two kinds of chutney’s that I usually prepare along with along with Dosa or Idli, in addition to the quintessential Sambar. One kind that has the sourness as well as the spice/hotness, and an another kind that is mild with just a hint of spice sans any sort of tartness in it; all this because of the individual taste preferences in my house.

This particular chutney falls into the latter category. The phula chana (details of this dal below) which is the star ingredient for this chutney, imparts a mild taste, while the dried red chillies contribute the spiciness, and the dried roasted coconut render a creamy and nutty flavor to the chutney.

Roasted Split Gram:
Other names: Bhuna Chana; Chutney dal;
In Marathi: Dalia (Dalia is a Gujarati word for pappulu or bhuna chana. Usually broken wheat is referred to as Dalia); Phutana dal;
In Urdu: Phula Chana (phulay chane is plural, and phula chana is singular)
In Telugu: Putnala pappulu
In Tamil: Pottu Kadalai

Phula Chana is obtained when Black chickpeas/Kala Chana are roasted in special places called as bhattis in India. These are then skinned and split, then packed and sold ready made in packets at stores (Note that this cannot be done at home). There is no need to cook this dal, you can pop phula chana directly in your mouth as a healthy, crunchy, guilt free snack too.

Easy to prepare and dainty to taste, this chutney is a good choice for all those who do not possess an affinity for a sour taste.

Phulay Chane ki Chutney – Roasted Split gram Chutney

Ingredients:

Dried Red Chillies/Baghaar ki mirch – 6-8
Roasted split gram/Phula Chana – 1/3 cup
Desiccated Coconut – 4 tbsp
Salt – 1/2 tsp
Canola oil

Method:

In a small frying pan or a tawa, heat 2 tsp of oil at medium heat. As soon as it is hot, add the dried red chillies and roast the dried red chillies, phula chana and dessicated coconut individually one by one just for a few seconds. Do not burn the spices. Remove into a platter and let cool. Once cool, grind them all together adding just enough water to aid in the process (I added about 1/2 cup-3/4 cup) until smooth. Add salt and mix. Serve along with dosa, idli or any snacks.

Luv,
Mona