Dalia is also known as roasted chickpeas or “bhuna chana”. It is a roasted lentil used to make condiments like chutney or can it be added to snacks like mamra (a puffed rice preparation) . If it is ground to a flour, it can be used to make tomato omelets or can be added to yogurt to make kadhi. In Rajasthan there are lot of savory dishes made from the chickpea flour.
Since we made Rava Dhokla for our Saturday morning breakfast and Rahul likes this chutney a lot, I decided to make this chutney.
It has a flavors of ginger, chilly and tamarind (optional). I do not add many other ingredients like cilantro, coconut, yogurt etc. since they overpower the simpler tastes.
Preparation time: 5 mins
Serves: 2 people
Ingredients
- ¼th cup dalia (roasted chickpea)
- ¼th teaspoon cumin seeds
- 1 inch ginger
- 1 green chilly (or as per spice tolerance)
- ¼th cup water (or as per consistency preference. More water = more liquidy chutney)
- ¼th tea spoon tamarind paste (optional)
- Salt as per taste
Directions:
- In a grinder, grind the dalia, cumin, green chilly, ginger and salt.
- Now add water and tamarind paste (optional) and until you get a smooth paste.
Note:
- Add the tamarind paste if you like a more sour flavor.
- Add water to adjust the consistency as you like.
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