How to Make Chana ki Chutney - Indian Hummus Recipe - Bengal Gram Sauce Recipe

Did you know the Lal Chana that we all have is known as Bengal gram. A variant of the chikpea family, mostly grown in the states of West Bengal.

A very nutritious and powerful food to have, high in protein and other nutrients and found in variety of forms like the lal chana, the kala chana, the green chana and kabuli chana (dollar). Many different kind of dishes can be made with chana, it is added as toppings in many dishes as well.

We will make a chutney with chana today, very easy and quick to make and can be had with rice, paratha  or any roti.

Ingredients:

1. 250 grm lal chana
   
2. 1 tsp jeera powder
3. 1 pinch of hing
4. 2 dry red chilies
5. 10 - 12 pcs of china badam (peanut or groundnut)
6. 1 tsp chana dal
7. 1 tsp grated coconut
8. 1/2 tsp mustard oil or olive oil (optional)
   
9. Salt to taste

Steps:

1. Half boil the lal chana
2. Wash the boiled lal chana with cold water and leave it to cool down
3. Roast the chana dal and china badam (do not burn them)
4. Take a mixer grinder
   
5. Add the lal chana
6. Add jeera powder
7. Add pinch of hing
8. Add dry chilies
9. Add china badam
10. Add chana dal
11. Add grated coconut
12. Add mustard or olive oil (optional)
13. Grind well to get a coarse paste

Lal chana ki chutney is ready.

Can be had with hot parathas or a bowl of rice.

Store it in refrigerator - Has a self life of 2 to 3 days

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