Sing Daliya Chutney
This is a special dry chutney used during Paryushan that goes well with roti, khakra, bhakri, dhokla, etc. It is made with roasted peanuts, roasted chana dal, roasted sesame seeds, roasted dry coconut powder and spices.
Ingredients
- 1/4 cup peanuts sing
- 1/4 cup daliya chana dal
- 2 tbsp sesame seeds
- 2 tbsp dry coconut powder
- 1 tsp fennel seeds
- 1/2 tsp asafetida
- 2 tbsp peanut oil hing
- 1/2 tsp salt
- 1 tbsp powdered sugar
- 1 tsp red chili powder
- 1 tsp amchur powder mango powder
- 1 tsp cumin coriander powder
- 1/2 tsp turmeric powder
Instructions
- In a pan, on medium heat dry roast peanuts for 2- 3 minutes or until toasted.
- Once peanuts are roasted, peel off skin and set aside.
- In the same pan, on medium heat, dry roast daliya or chana dal for 2 – 3 minutes or until toasted. Set aside.
- In the same pan, on medium heat, dry roast sesame seeds for 2 – 3 minutes or until toasted. Set aside.
- In the same pan, on medium heat, dry roast dry coconut powder for 2 – 3 minutes or until toasted. Set aside.
- Once everything is cool, take a mortar and pestle and coarsely grind peanuts, daliya, sesame seeds and coconut powder. Set mixture aside.
- In a pan, on low heat, add peanut oil, asafetida and fennel seeds. Give it a stir.
- Add in salt, amchur powder, red chili powder, cumin coriander powder and turmeric powder. Give it a stir and let it cook for a few minutes on low heat.
- Add in your sing daliya mixture, give it a stir until it is coated in spices. Let it cook for a few minutes on low heat.
- Turn off heat. Add in powdered sugar and give it a stir.
- Put sing daliya chutney in an airtight container.
- Enjoy with khakra, roti, bhakri or dhokla.
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