Kadle-Uddina Bele Chutney Recipe / Channa Dal – Split Black Lentils Chutney Recipe

Kadle-Uddina Bele ChutneyKadle-Uddina bele chutney is a South Indian Chutney / Pachadi. Channa Dal – Split Black Lentils Chutney is mainly had with steamed rice / ganji but can also have with idli and Dosa. When you want a break from regular chutney recipes, Kadle-Uddina bele Chutney recipe can help you. This chutney tends to become more thick, so add necessary water before serving.


  • 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
  • 2 tbsp kadle bele / channa dal
  • 3-4 red chili / lal mirch
  • 3 tsp of urad dal / split, skinned black gram
  • Small ball of tamarind
  • ½ tsp jaggery
  • ¾ tsp mustard seeds / rai or sarson
  • 1 sprig of curry leaves / kadi patta
  • a pinch of asafoetida / hing
  • 2 tbsp oil
  • Salt to taste

Lets start the recipe step by step:

  1. Take a frying pan with 1 tsp of oil.
  2. Roast 2 red chilli along with 2 tsp of urad dal and channa dal.
  3. Keep the heat on medium and frequently stirring roast the ingredients without letting any of them burn.
  4. After about 4-5 minutes, kadle bele turns light pink and becomes crispy and the red chilies look toasted (without black spots).
  5. Switch off and let cool.
  6. Grind the roasted ingredients along with coconut, jaggery, tamarind, salt and ½ cup of water to a coarse paste.
  7. Heat oil in a small pan. Add the mustard seeds. When they splutter, add urad dal. Fry the urad dal till it becomes brown.
  8. Then add the curry leaves, red chili and asafoetida.
  9. Fry for a minute. Immediately pour the tempering on the chutney.
  10. Mix it well with the chutney.
  11. Serve kadle-urad bele chutney with steamed rice / ganji or any idli, dosa, vada or pakoda of your choice.

Click here to check other Chutney recipes.

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