Dal and Dosa with Pineapple Chutney

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Urad dal (black mung beans) is the most alkaline, and there is yellow dal next most alkaline of beans according to Ayurveda cooking. Therefore, urad dal is most useful in mitigating elevated cholesterol levels. The process requires some preparation time and is worth making a gluten-free-based pancake as a healthy substitute.

Dal and Dosa with Pineapple Chutney  is an uncommon mixture, as normally dosa is taken with dal or coconut chutney.  

Dal and Dosa with Pineapple Chutney

Mains Dadaji Fusion Recipes
Serves: 7-8
Prep Time: 5-12 hours Cooking Time: 1 hour Total Time: 6-13 hours

Nutritional Benefits:Urad Dal is a good source of energy. Not only does it contain complex carbohydrates, but it is also a source of protein and healthy fat. It contributes to making the body more high energy due to its high iron content. Urad dal is also said to be good for the skin and hair because of this-- iron helps circulate more oxygen throughout the body, resulting in radiant and glowing skin. Urad dal can also be used to treat sunburn, tan, and acne. It is also beneficial for hair, as the essential fatty acids found in black lentils can help to strengthen hair and prevent it from becoming brittle over time. Urad dal (black mung beans) is the most alkaline of beans according to Ayurveda cooking. Therefore, urad dal is most useful in mitigating elevated cholesterol levels making it great for heart health.


  • For Dosa
  • 7 oz /200g urad dal (skinned black mung bean)
  • 1/4 cup raw sesame oil or extra virgin coconut oil
  • 1/2 tsp baking powder
  • 1 tsp black pepper
  • 2 cups water
  • 1 tsp salt
  • For Yellow Dal:
  • 1 small bunch of spinach leaves, washed and chopped
  • 1 cup yellow dal (yellow mung dal skinned)
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp cumin seeds
  • 1 tbsp curry leaves
  • 1 tsp salt to taste
  • 1 1/4 cups of water
  • 1/2 tsp ginger paste
  • 1/2 tsp chili powder
  • 1 tbsp black mustard seeds
  • 1/2 crushed fenugreek seeds
  • 2 tbsp raw sesame or coconut oil
  • 1/2 cup juice from tamarind paste
  • 1 tbsp ghee (for non-vegans) optional
  • 1 small dried red chili or fresh green chili, chopped
  • 1/2 teaspoon asafoetida (optional as it has wheat flour)
  • For Pineapple Chutney
  • 4 cloves
  • 1 star anise
  • 1 tbsp raisins
  • 1 cinnamon stick
  • 1/2 tsp chili powder
  • 1/2 tsp ginger paste
  • 1 tbsp dark brown sugar
  • 1/2 tsp turmeric powder
  • 1 tsp black mustard seeds
  • 2 pods of cardamom crushed
  • 2 tbsp raw sesame or coconut oil
  • 8.8 oz / 250 grams pineapples, cubed


First step


In two separate bowls, soak the urad dal and rice for 4-6 hrs.


Separately blend rice and black beans until smooth, then mix them well and let them sit overnight at a room temp, it will ferment slightly. To make the dosa immediately, you can add half a teaspoon of baking powder, mix well and let stand for fifteen minutes, and the batter is ready for dosa pancake.


Let the mixture sit overnight at room temperature to allow it to ferment slightly. If you're in a rush, add a teaspoon of baking powder to the batter, mix well, and then let it stand for 15 minutes before cooking.


Once you're ready to cook, add one teaspoon of salt, half a cup raw sesame oil, or extra virgin coconut oil and mix well.


Pour a quarter or 1/3 cup of the batter on a hot skillet or non-stick saucepan. Spread the batter lightly in a circular motion using the underside of the ladle.


Once small bubbles form and break, it's a sign that the pancake has slightly fermented. Probiotics form during the natural fermentation process that is easy for digestion.


To flip the pancake, you have to see the edges turn slightly brown, a sign that the bottom is light brown and crispy. This usually takes about 2 to 3 minutes to flip dosa over.


For a crispier dosa, you leave it for 1 or 2 minutes longer. Love crispy dosa, it is just mmm.

Now, we make the pineapple chutney.


In a saucepan over medium heat, add some vegetable oil. Then add the black mustard seeds.


Once the mustard seeds begin to crackle, add all the other spices. Mix it for a few seconds, then add the raisins and pineapple cubes.


Sauté it again slightly and finally, add the dark brown sugar. Allow it to simmer for a few minutes until the pineapple turns soft and succulent, and the sauce gets slightly thick. Next, turn off the heat and set it aside.

Make the yellow dal.


Cook the yellow dal in 1 1/4 cup of water for about 20 minutes, or until it's almost cooked.


Add the tamarind juice. Keep an eye on it that the dal is nice and soft yet sufficiently firm to set in the mold. This will take another 5-10 minutes.


Next, add the sesame oil and sauté in the black mustard seeds in a pan over medium heat. Once it crackles, add coriander, cumin seeds, crushed fenugreek seed, curry leaves, cumin powder, coriander powder. After a minute, add asafoetida, turmeric powder, and dried red chili or green chili (optional).


Add the sauteed mixture to the cooked yellow dal and mix well to have a thick consistency.


Add spinach leaves and season with salt, and cook until some liquid seeps from the spinach once it's done, set aside.


To serve, either put the Dosa at the center of the plate or rolled up on the side. Next, place a cooking mold on the plate or top of the Dosa or beside the rolled-up Dosa and add the yellow Dal mixture to the mold, pressing it firmly for the Dal to take the shape of the mold.


Then remove the metal mold ad serve with the Pineapple Chutney on the side, along with some salad.


  • 328 Calories
  • 33.6g Carbohydrates
  • 5mg Cholesterol
  • 18.4g Fat
  • 11.1g Fiber
  • 9.8g Protein
  • 6g Saturated fat
  • 740mg Sodium
  • 9.9g Sugar

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