EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

      The recent lockdown due to COVID-19 has bought forth a lifestyle never experienced before.  Sitting at home all day along with a wholesome work of just Eating & Sleeping.  Maybe the womenfolks of every household found this period slightly taxing and overloaded due to their overtime cooking scenarios.
      Panic buying Biscuits & Chips thinking that it could keep us satiated turned out to be monotonous snacking and gradually triggered our minds asking for variant Snacks, Savouries & Sweets.  I had made few of this genre in these last few days, some new ones like this & few classic ones repetitively cooked at home.  The list was longer than I imagined when I counted back on what I cooked in recent days.  Savouries, Tea Time Snacks & Sweets left alone there were many other family favourite dishes which I frequented to satiate our relaxing minds. 
      I was talking about this snacking mania to my MIL and she suggested me to make this Urad Dhal Murukku, an easy version prepared with cooked Urad Dhal and Idiyappam Flour. As I am from a School where tough recipes take a back seat, this easy Murukku recipe caught my attention and with precise measurements instructed by my MIL I made it the next day. I had never come across with this recipe before and for the first time, I should say I swept it out all perfect.  It is one of the easiest recipes ever. This recipe makes for such tasty Murukkus and suits best for beginners.  Simple ingredients and easier to cook. The best about this murukku is that the Urad Dhal(Uzhundhu) is pre-cooked and then kneaded along with Idiyappam Flour, Seasonings & Butter. I made two variants out of it, a plain batch and a spicy batch.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

     My MIL suggested me to add 1 Cup of Urad Dhal for 4 Cups of Idiyappam Flour/Rice Flour. So I used cooked 1 Cup of Urad Dhal along with 3 Cups of Water for about 5-6 Whistles in a Pressure Cooker. Once cooked, mash the Dhal and then kneaded it along with Idiyappam Flour, Salt, Ajwain Seeds/Cumin Seeds & Sesame Seeds.  Add just 11/2 Tspns of Butter.  Adding too much butter can make the Murukku soft and it may tend to break when fried. Knead the dough and add water little at a time and form it into a smooth pliable dough. Make sure there are no cracks in the dough.  I used a little less than 1 Cup of Water, as the cooked Urad Dhal also yields a bit of moistness while kneading the Murukku Dough. Some type of Rice Flour may need more Water, adjust accordingly. Rest it aside for about 20-30 Minutes and there you are ready with a wonderful Urad Dhal Murukku dough.

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Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low-Medium
Difficulty - Medium
Yields -  45-50 Medium-sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO COOK MURUKKU WITH COOKED URAD DHAL /EASY UZHUNDHU MURUKKU

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

INGREDIENTS:

To Cook Urad Dhal:

Black Gram Dhal/Urad Dhal - 1 Cup
Water - 3 Cups

For Urad Dhal Murukku:

Idiyappam Flour - 4 Cups
Ajwain Seeds - 1/4 Tspn
Sesame Seeds - 1 Tspn
Butter - 11/2 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)

For Frying:

Oil

Optional Ingredients:

Dry Red Chillies - 6-7 Nos.
Cumin Seeds - 1/4 Tspn

METHOD:

• Clean & Wash Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal ample of water for about 15- 20 minutes(Optional).
• Pressure Cook the dhal with 3 Cups of water for 2 whistles on a high flame and for another 3-4 whistles on a low flame.
• Switch off the flame and let the pressure in the cooker release naturally.
• Open the cooker and mash the Dhal with a potato masher or with the back of a ladle.
• Mash the Dhal when it is still hot & keep it aside.
• Add Idiyappam Flour/Rice Flour, Ajwain Seeds, Sesame Seeds, Butter and a dash of Salt.
• Mix everything well and add boiling water little by little & knead it into a smooth pliable dough.
• The Murukku dough should be smooth without any cracks.
• Separate the dough into small batches, roll it out and fill them into the Murukku press.
• Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
• Drop the shaped Urad Dhal Murukkus gently into the oil and deep fry the Murukkus.
• Fry until it turns golden brown in colour and the sizzling sound stops.
• Once done, remove the urad Dhal Murukkus from the oil with a slotted spoon.
• Drain the Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Urad Dhal Murukku/Uzhundhu Murukku to cool.
• Store the Murukkus in airtight jars lined with Paper Towels.

For Spicy Urad Dhal Murukku:

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

• Soak the Dry Red Chillies in Boiling Water for about 20-30 Minutes.
• Once soaked grind it along with a little bit of water into a fine paste.
• Sieve the ground Chilli Paste and add it along with other ingredients while kneading the Murukku Dough.
• Alternatively can add Red Chilli Powder while kneading the dough.
• Follow the suit as per the instruction for Plain Urad Dhal Murukku.

EASY URAD DHAL MURUKKU - UZHUNDHU MURUKKU

 

NOTES:

• The dough should be in correct consistency. It should not be sticky or too hard.
• Do not substitute Butter with ghee or margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient behind crispy and soft Urad Dhal Murukkus.
• Mash the Urad Dhal when it is still hot, otherwise, it may not get mashed well.
• Pour boiling water if you are using Idiyappam Flour to knead the dough.
• You can press the Urad Dhal Murukkus directly into the oil. 
• Care should be taken while doing so.
• Allow the Murukkus to completely cool down before storing it in airtight containers.
• If stored properly it stays good for a week to 10 days.

PALKOVA

     Palkova is a traditional South Indian Milk-based Sweet made from just two ingredients MILK & SUGAR.  It is traditionally prepared by reducing the Milk until all the liquid is evaporated and only the Milk Solids are left and then sweetened with Sugar.  When you leave it unsweetened you get Khova/Mava which can be used as a base for several milk sweets. When we talk about Palkova, the temple town of Srivilliputhur is sure to come to our minds.  Srivilliputhur is renowned for its Palkova and it is said that the milk from the Cows of this region is the secret behind the creamy & tasty Srivilliputhur Palkovas.
     Though Palkova recipe hails from North India, Srivilliputhur has made this Sweet an authentic South Indian Sweet.  When I say Palkova I am always reminded of Aavin's Palkova.  A train trip from Chennai is always incomplete without Aavin's Palkova. It had always been a ritual to buy Aavin's Palkova at Erode Railway Station. And they also had a counter near Gandhipuram Bus stand. Palkova in any form had been my favourite since childhood.  Small packets of Palkovas wrapped in butter papers, even my Son used to buy those small Palkova packets from a shop nearby to his School while we were in India.
     But I had never thought until recently that making Palkova would be an easy task. It had been a norm according to me that "Tough looking recipes seems to be always the easiest ones".  When I had some extra Milk at home, I thought why not give a try and ended up with a flawless, foolproof Palkova.  From then on, no looking back, my husband loved it and it has become his favourite lately. I have been making it back to back that I have made it 6 times within these two months time.  And the recent lockdown due to Covid 19 is making all of us eat, eat & eat.  Whenever a batch of Palkova got over, my husband would playfully remind me saying - "it is getting over, but no issues you don't have to wait until tomorrow, you can make it right away."
    Though there are quite a number of versions and methods of preparing Palkovas, this recipe is prepared traditionally by slow cooking in a heavy-bottomed pan. Quite a simple recipe with just two ingredients Milk & Sugar. 

Just follow these simple tricks to get perfect Palkovas:

• Preferably, use full cream milk.
• Use a heavy-bottomed pan or a non-stick pan.
• Slow-cook the Milk on a medium-low flame.
• Stir the milk frequently.
• Do not leave it unattended.

HOW TO COOK PALKOVA - TRADITIONAL METHOD OF MAKING PALKOVA FROM MILK

PALKOVA

INGREDIENTS:

Milk - 5 Cups
Sugar - 1/4 Cup

Optional Ingredients:

Cardamom - 2 Pods.
Saffron - few Strands.

METHOD:

• Pour the Milk into a heavy-bottomed pan or a non-stick pan.
• Bring the Milk to boil.
• Reduce the flame to medium-low and cook for another 8-10 minutes until the Milk thickens.
• Stir it frequently to prevent the milk from scorching at the bottom.
• Continue to process.
• Scrape the milk which sticks to the sides of the Pan and add it into the milk.
• After about 20 Minutes, the Milk would turn Creamy.
• Reduce the flame to low and continue to cook, stirring it frequently.
• After about 40 -45 Minutes, all the liquid would have evaporated and Milk would have turned into a solid form.
• Now add 1/4 Cup of Sugar and mix it thoroughly.
• Stir the ingredients until the Sugar dissolves.
• Can add finely ground Cardamom Powder or Saffron Strands at this stage.
• Continue to cook on a very low flame until the mixture separates from the pan.
• Switch off the flame and allow the mixture to cool down.
• Serve Palkovas hot or at room temperature or chilled.
• Can roll it out into Milk Pedas if preferred.
• Stays good for about 1 week when refrigerated.

PALKOVA

NOTES:

• Use a heavy-bottomed pan or a non-stick pan to cook Palkovas.
• This will help Milk from scorching at the bottom or burning it which would totally alter the taste of Palkovas.
• Stir the ingredients frequently while cooking the Milk.
• Scrape down the milk solids which stick to the sides of the pan and add it into the milk.
• I have used just 1/4 Cup of Sugar in this recipe, can add more or less Sugar to suit your preference.
• Adding Cardamoms or Saffron to Palkovas is purely optional.
• Cooking time totally depends upon the type of stove you are using.
• Once cooled, store it in an airtight container.
• Stays good for a week when refrigerated.
• The texture of the Palkovas remains the same even when refrigerated.
• So there's no need to thaw it or bring to room temperature before serving it.

     Chettinad Chicken Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Chicken Curry, but these spices are few ingredients commonly used in most of the Curries.
     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine.  They have a skill of converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian.  The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Few non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries, Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu all have found a special place in the mind of foodies around the world. Such is the speciality of Chettinad Cuisine. 
      Chettinad Cuisine is distinctly aromatic, spicy and has a sensible usage of unique spices.  The best part is the perfect blend of spices in perfect proportions.  It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that they are prepared with freshly ground (and sometimes fried) spices. This Chettinad Chicken Kuzhambu is an easy version cooked in a Pressure Cooker which yields soft & succulent meat pieces.  Also, the best part of this Curry is that the freshly ground Spices are fried in Oil which gives an extraordinary aroma and flavour to the Curry. It wouldn't be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time.


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Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes


For a detailed GLOSSARY OF SPICES, Click here...
    

HOW TO COOK CHETTINAD CHICKEN KUZHAMBU

 

INGREDIENTS:

For Chettinad Spice Powder:

Coriander Seeds - 2 Tspn
Dry Red Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Bay Leaf - 3 Leaves(small)
Star Anise - 1 Petal
Stone Flower(Kalpasi) - 3 Small Pieces
Kapok Buds (Marathi Moggu) - 1 Small Bud
Cinnamon(1" piece) - 1 No.
Clove - 2-3 Nos.
Cardamom - 2-3 Pods
Cumin Seeds - 1 Tspn
Fennel - 1/2 Tspn
Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup

For Chettinad Chicken Kuzhambu:

Oil - 3 Tbspn
Ginger Garlic Paste - 2 Tbspn
Onions - 2 Nos.
Tomatoes - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Chicken - 1 Kg
Curd - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry Roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow the suit by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.
• Once all the spices are roasted, allow it to slightly cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow in colour.
• Switch off the flame and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Chicken Kuzhambu:

• Clean, Cut & wash Chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander.
• Meanwhile, heat Oil in a Pressure Cooker.
• Let the flame be at low and add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until oil separates from the mix.
• Now, add Chicken Pieces, pour in 1 Cup of Curd/Yogurt along with a dash of Salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for a whistle, lower the flame and cook for another whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for a Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Chicken Kuzhambu with Coriander Leaves.
• Serve Chettinad Chicken Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Chicken Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• This Chettinad Chicken Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.

MYSORE RASAM

     The fact is that RASAM is a versatile dish with unique taste & flavour for a soupy base.  Every time you make it, maybe with every single overwhelming ingredient you add into it, it flaunts its taste & aroma with unique features - Every single time!!!.  No wonder when we say there are more than 100 varieties of Rasam, what makes a specific Rasam special is the slight variance in taste and flavour. A specific ingredient can convert any conventional Rasam into a unique and different version of its own and we call that Rasam by the specific flavour or taste which imparts the overall taste note to that particular Rasam like Tomato Rasam, Paruppu Rasam, Garlic Rasam, Pepper Rasam, Kollu/Horsegram Rasam, Orange Rasam, Pineapple Rasam, Lemon Rasam, Watermelon Rasam & Non-vegetarian fairs like Chicken/Kozhi Rasam, Nandu/Crab Rasam etc., & etc.,
      Some names of Rasam goes by the region it originates from or the occasion it is made for like Kalyana Rasam. This Mysore Rasam recipe is from my old recipe book.  I was fascinated by two ingredients which  I found unique to Rasam recipe in this Mysore Rasam - Coconut & Cinnamon. Mysore Rasam or colloquially called Mysore Tomato Saaru is prepared with freshly ground Mysore Rasam Powder or Saarina Pudi. A flavourful Rasam from Karnataka Cuisine which is popular in the Malnad region of Karnataka.
     I have used freshly ground  Rasam Powder and have ground it along with freshly grated coconuts in this Mysore Rasam recipe. But generally, store-bought or homemade Rasam Powder is ground with freshly grated coconut. Grated coconut is an optional ingredient, some recipes of Mysore Rasam is prepared without Coconuts too.



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Cuisine - Karnataka (South Indian)
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK MYSORE RASAM

MYSORE RASAM

 

INGREDIENTS:

For Mysore Rasam:

For Garnishing:

Coriander Leaves - few

For Tempering:

Oil/Ghee - 2 Tspn
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - a Sprig
Asafoetida - 1/8th Tspn

METHOD:

For Mysore Rasam Powder/Saarina Pudi:

• Heat Oil in a Pan.
• Roast the ingredients mentioned under 'For Mysore Rasam Powder' except Coconut.
• Fry until the ingredients splutter & turn aromatic on a very low flame.
• Switch off the flame and allow the ingredients to cool down. 
• Add grated Coconut and grind the roasted ingredients into a fine paste adding little water & keep it aside. 

For Mysore Rasam:

• Clean, Wash and rinse Tuvar Dhal for about 2-3 times or until water runs clear.
• Add 3/4 Cup of Water & Cook Tuvar Dhal, finely chopped Tomatoes & Turmeric Powder with a drizzle of Oil.
• Pressure cook or cook it in a Saucepan until the Dhal turns soft & cooked.
• Once cooked mash it up slightly and keep it aside.
• Add the ground Mysore Rasam Powder to the mashed Dhal and give a quick stir.
• Add Tamarind Extract and salt to the above and mix well.
• Add enough water to suit your consistency. 
• Now, add Jaggery and mix well.
• Boil this on a medium-low flame until the Rasam froths.
• Switch off the flame.
• Meanwhile, heat Ghee/Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves.
• Immediately add the Asafoetida Powder and give a quick stir.
• Switch off the flame and pour the Rasam into the tempering.
• Garnish Mysore Rasam with Coriander Leaves.
• Transfer the Rasam to a bowl and cover it with a lid.
• Serve Mysore Rasam hot with Rice.

MYSORE RASAM

NOTES:

• Care should be taken while roasting the ingredients for Mysore Rasam.
• Roast it on a low flame until the spices splutter and turn aromatic.
• Do not fry the grated Coconut.
• Add it along with the roasted ingredients and grind it into a fine paste adding little water.
• Cook Tuvar Dhal until it turns soft and cooked, mash it up well before adding Mysore Rasam Powder to it.
• Adjust the amount of spices to suit your spice level.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Rasam.

 

GINGER CHUTNEY - ALLAM PACHADI RECIPE

      An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes.  It obviously has an overwhelming aroma & a pungency unique to Ginger.  This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger.  This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
     
     Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.

• Use fresh and tender ginger. 
• Avoid huge & fibrous Ginger roots.
• Mature ginger can make the chutney taste bitter.
• Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
• Grate the Ginger or finely chop it into equal sizes.
• Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter. 

For more CHUTNEYS & CONDIMENTS, Click here...

Cuisine - Andhra(South India)
Course - Side dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

HOW TO COOK GINGER CHUTNEY - ALLAM PACHADI RECIPE

GINGER CHUTNEY - ALLAM PACHADI RECIPE

 

INGREDIENTS:

For Allam Pachadi/Ginger Chutney:

Ginger - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Bengal Gram Dhal(Chana Dhal/Kadala Paruppu) - 11/2 Tbspn
Black Gram Dhal(Urad Dhal/Uzhundhu) - 1 Tbpsn
Mustard Seeds - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Curry Leaves - a Sprig
Tamarind - 1 Lime sized
Jaggery - a Small Piece
Salt - To Taste
Oil - 2 Tbspn

For Tempering:

Oil - 1 Tspn
Mustard Seeds - 1/4 Tspn
Curry Leaves - a Sprig.

METHOD:

• Finely grate the Ginger and keep it aside.
• Heat Oil in a heavy-bottomed/non-stick pan.
• Splutter Bengal Gram Dhal, Black Gram Dhal, Mustard Seeds & Fenugreek Seeds.
• Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
• Care should be taken not to burn the ingredients.
• Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
• Add Salt to the above and give a quick stir.
• Add the Tamarind Paste along with Jaggery and mix well.
• Cook until the mixture turns slightly dry.
• Allow the Allam Pachadi mixture to cool.
• Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
• Collect the ground Allam Pachadi into a bowl and keep it aside.
• Meanwhile, heat Oil in a pan.
• Splutter Mustard Seeds & Curry Leaves.
• Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
• Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
• It is a popular Chutney served along with Pesarattu.

NOTES:

• I have used Tamarind Paste in this recipe.
• If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it. 
• Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level. 
• Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
• Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
• The Dhals added into the Chutney gives a body to the Chutney.
• Fry the Dhals on a very low flame until it turns into light golden brown in colour.
• Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
• Tempering the Chutney is purely optional.