Masoor ki Chutney

Introduction

Originating from Hyderabad, Masoor ki Chutney, also known as Egyptian Lentil Chutney, is a flavourful accompaniment made with whole masoor dal, dried red chillies, coriander seeds, cumin seeds, tamarind extract, dried coconut, and garlic. A fragrant tempering of curry leaves, dried red chillies, mustard seeds, and browned onion adds richness, aroma, and depth to this traditional chutney.

Historical Relevance

Masoor ki Chutney reflects the diverse culinary traditions of Hyderabad, where lentils, tangy tamarind, aromatic spices, and tempering techniques are commonly used to create distinctive accompaniments. The combination of roasted masoor dal, dried coconut, and spicy ingredients gives this chutney its characteristic texture and bold flavour.

Preparing the Main Ingredients

Ingredients:

• 1 tablespoon vegetable oil
• 4 tablespoons whole (sabut) masoor dal, rinsed and drained
• 6 dried red chillies
• ¼ teaspoon coriander seeds
• ¼ teaspoon cumin seeds
• Pinch of asafoetida
• 125 ml / 4½ fl oz (½ cup) tamarind extract
• 1 × 5-cm / 2-inch piece dried coconut
• ½ teaspoon garlic paste
• Salt, to taste

For the tempering:

• 1 teaspoon vegetable oil
• 6 curry leaves
• 2 dried red chillies
• ½ teaspoon mustard seeds
• 1 onion, chopped

Instructions:

1. Heat the oil in a frying pan over medium heat, add the masoor dal and fry for about 1–2 minutes, or until it changes colour. Remove from the pan and set aside.
2. Add the dried red chillies, coriander seeds, cumin seeds, and asafoetida to the pan and stir-fry for about 1 minute, or until the seeds start to splutter. Remove and transfer to a blender.
3. Add the roasted dal, tamarind extract, dried coconut, garlic paste, and salt, then process until ground. Transfer the mixture to a serving bowl.
4. For the tempering, heat the vegetable oil in the frying pan over medium heat. Add the curry leaves, dried red chillies, and mustard seeds and stir-fry for about 1–2 minutes, or until they turn dark brown.
5. Add the chopped onion and fry for about 5 minutes, or until brown.
6. Add the prepared tempering to the dal mixture and mix all the ingredients together.

Pro Tips

Fry the masoor dal gently until it changes colour to develop a deeper roasted flavour without burning it. Stir-fry the spices briefly so they release their aroma while retaining their flavour. Grind the chutney until it reaches your preferred texture, and prepare the tempering separately before adding it to the dal mixture for maximum aroma and flavour.

Serving Suggestions

Serve Masoor ki Chutney as a spicy and tangy accompaniment with Dosa or vadas. Its combination of roasted lentils, tamarind, dried coconut, and aromatic tempering makes it a flavourful addition to traditional South Indian-style meals and snacks.

Fun Fact

Masoor ki Chutney is also known as Egyptian Lentil Chutney and combines lentils with tamarind, dried coconut, and a fragrant tempering to create a distinctive Hyderabad-style accompaniment. It can be stored for up to 2 days in the refrigerator when kept in an airtight container.