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|Serves||Preparation Time||Cooking Time|
|5 Minutes||15 Minutes|
- 1/2 cup peanuts
- 1 tbsp (tablespoon) chana dal
- 1 tbsp urad dal
- 5 green chilies
- 1 small piece ginger (optional)
- Salt to taste
- 2 tsp (teaspoon) oil
- 1/2 tsp mustard
- 1 tsp urad dal
- 2 pinches asafoetida (optional)
- 1 sprig curry leaves
Dry roast peanuts in low flame. Stir occasionally for even roasting.
Once they turn light brown and crisp, transfer to a plate for cooling.
While the peanuts cool, roast chana and urad dal with a teaspoon of oil.
Add green chilies to it and fry.
Allow to cool.
Once the peanuts cool, remove the skin of the peanuts completely.
Place in the mixer.
Grind with ginger(if desired), salt and water.
Grind to a smooth paste.
Adjust consistency with water to make it runny.
To temper, heat one teaspoon oil. Once the oil is heated, add mustard seeds.
Once mustard seeds begin to crackle, add asafoetida or hing, curry leaves and ural dal to it.
Saute for 1 minute and turn off the flame.
Temper over the smooth chutney paste, mix well and serve.
Serving size: 1 tbsp
|Total Fat||6 g||Potassium||79 mg|
|Saturated||3 g||Total Carbs||3 g|
|Polyunsaturated||0 g||Dietary Fiber||1 g|
|Monounsaturated||0 g||Sugars||1 g|
|Trans||0 g||Protein||2 g|
|Cholesterol||0 mg||Vitamin A||0%|
*Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.