Kadalai Paruppu Chutney or Chana Dal Chutney

Kadalai Paruppu Chutney or Chana Dal Chutney is very easy and delicious chutney prepared sans coconut. Chana Dal chutney is a very good option when you want a break from the regular chutneys and makes a delectable accompaniment for any South Indian breakfast items like Idlis, Dosas, Upma or Pongal.

Kadalai Paruppu Chutney

Chana dal or kadalai paruppu or split bengal gram is very nutritious, low in fat, high in fiber and easily digestible. This dal is also a source of minerals like calcium, folate and zinc. With low glycemic index, it is good for those having diabetes.

Kadalai Paruppu chutney is a recipe, which I learnt from my Mom-in-law. Though this chutney is made without adding coconut, when prepared the texture of the chutney is similar to that made with coconut.  While Kadalai Paruppu chutney pairs well with Idlis and Dosas, I sometimes have it mixed with rice and ghee and also as a side dish for rice mixed with Kara Kuzhambu (Tamarind based gravy for rice). While planning as a side dish for rice, we can make it slightly thick like that of thogayal consistency. Try this easy and tasty Kadalai Paruppu Chutney and enjoy with your favorite breakfast dishes.


Chana Dal – 50 gms or ¼ cup
Onion – 3 medium sized (roughly sliced)
Red chillies – 3 or as per taste
Tamarind – a small gooseberry sized ball
Salt to taste
Oil – 2 tsps
Water as needed

To temper
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – few


Prep time – 5 mins
Cook time – 7 mins
Total time – 12 mins
Serves 4

  1. Heat oil in a pan; add the chana dal or kadalai paruppu and fry till golden brown.
  2. Add the sliced onions, red chillies and tamarind. Sauté till onions turn translucent. Switch off the flame.
  3. Once the roasted dal and sautéed onions cools down, transfer them to a mixer jar, add salt to taste and blend it adding water as needed.
  4. Check for the salt level and consistency. Add more water to get the desired chutney consistency.
  5. Transfer the chutney to a serving bowl.
  6. Heat oil in a tadka pan. Add mustard seeds, let it crackle. Add curry leaves just before removing off the stove and pour it over the chutney. Mix well and serve.

Tasty Kadalai Paruppu Chutney is ready to be served with Idlis or Dosas or any breakfast item of your choice.

Kadalai Paruppu Chutney


  1. While roasting chana dal, roast it well in low flame until the changes color and nice aroma emanates.
  2. I used the same pan after roasting to prepare the tempering and then switched off the flame.