Coconut or dal chutneys are popular accompaniments to rice dishes in the southern regions of India, and this very simple "toovar nariyal chatni" slightly adapted from Yamuna Devi's Lord Krishna's Cuisine has both for the best of both worlds. Very fragrant with a mellow aroma of roasted nuts, you'll want to taste it even before it's finished. Toor dal, also seen as toovar dal or split pigeon peas, is easily available at any Indian grocery store but ordinary yellow split peas can be substituted for just as delicious a chutney.
|Roasted Toor Dal & Coconut Chutney|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on October 14, 2007
Fragrant and flavorful toor dal and dried coconut chutney with the aroma of roasted nuts