Tags: Udid dangar, Udadache dangar, Split skinned black gram chatani,udadachi chatani, उडदाचे डांगर
This is a dry chutney of deskinned split black grams aka dhuli urad dal; popularly known as Udid dangar or udadache dangar or urad dangar.
Being dry, dangar can be stored for a long time and can be used to prepare chuney instantly.
Ingredients of Udid dangar :
Dehusked split black gram (dhuli urad daal / udid daal) - 1/2 bowl
Split chickpeas / Split bengal gram (Chana daal) - 1/2 bowl
Coriander seeds (Dhania / Dhane)
Cumin
Red chili powder, Salt, Asafoetida, Turmeric
Curd / Buttermilk
Tempering, Green coriander leaves
How to make Urad chatani :
- Dry roast both the pulses - black gram and bengal gram - separately on medium flame.
- Chana daal (split chickpeas) tak a little longer to get properly roasted. However urad daal is quick to burn, So continuous stirring is very necessary.
- Dry roast cumin and coriander seeds.
- Mix all the roasted ingredients and put in grinder.
- Add Red chili powder, Salt, Asafoetida, Turmeric to it, as per taste.
- Grind to coarse powder.
The dry chatani of urad / udadache dangar is ready. This powder can be stored for a long time. Always prefer a transparent glass container for storage.
Within no time udid chatani can be prepared like this ↴
- Take the dry powder in a bowl.
- No need to add salt chili hing turmeric is added already, otherwise do so.
- Add curd or buttermilk just enough to make a thin paste. Mix well.
- Sprinkle little red chili powder over the paste and DO NOT MIX.
- Prepared tempering (Fodani / Tadka) of Oil + Mustard + Cumin + Asafoetida and pour it over the sprinkled chili powder.
- Mix well, add finely chopped coriander leaves.
Udid dangar - Urad chatani - Black gram chutney is ready. Fast, Tasty and nutritious.
While making bhajani for thalipeeth - multigrain flour, the urad chatni can also be made same time. Click the link.
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| Urad daal chatni |
To read this in marathi click below-
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