Bombay Chutney


Onion: one medium, cut into small pieces

Green Chillies: 1 – 2 slit lengthwise

Ginger: 1 small piece, chopped

Curry Leaves: 1 sprig

Mustard Seeds: 1 tsp

Oil: 1 tbsp

Channa Dal flour/besan flour/Kadalai maavu: 1/2 cup

Water: 3 cups

Salt: To taste

Turmeric Powder: 1 tsp

Coriander Leaves: Chopped, to garnish


Heat Oil in a pan. Add Mustard Seeds. Once it cracles, add curry leaves, Ginger & green chillies

Now, add onions & fry until transluscent

Beat Channa dal with 1/2 cups of water until there are no lumps

Pour the mixture to the pan.

Add Salt & Turmeric Powder to the mix & let it boil until thick for 10 minutes by adding rest of the water.

Remove from fire & season with coriander leaves.

Optional: you can add lemon juice for extra bit of tang.

Tastes very good with hot phulkas.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: