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Coconut Chana Dal Recipe

Coconut Chana dal

This coconut chana dal has an amazing hearty texture, nutritious, filling, freezes well and it’s seriously good. I like to eat it with homemade roti or chapati, but it also tastes great with warm basmati rice.

Chana dal is a dried split chickpea. It is made by removing the outer layer of black chickpeas (kala chana) and then splitting and polishing the kernels. This lentil is also known as Bengal gram and is different from yellow lentil. 

Start by soaking the dal in water for at least 1 hour to reduce the cooking time. While the dal is soaking, you can start to cut and mince the other ingredients.

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup  chana dal, picked and rinsed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1 green chilli, chopped finely
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 tomato, chopped
  • 1 cup of coconut milk
  • 3-4 cups vegetable stock
  • sea salt and freshly ground black pepper
  • chopped cilantro leaves

Direction

  1. Heat oil in a large pot over medium heat. Add onion and cook until just translucent, about 5 minutes, stirring often. Add garlic and ginger and cook for 30 seconds or so.
  2. Add chopped green chilli, curry powder and turmeric. Cook for the 1 minute until fragrant, stirring constantly. Pour in the chopped tomatoes and cook for 2-3 minutes, stirring often.
  3. Pour in chana dal and vegetable stock and stir to loosen the spices. Season generously with sea salt and freshly ground black pepper.
  4. Raise the heat and bring the mixture to boil. Place the lid on, then reduce the heat to medium-low. Simmer for about 20 to 25 minutes, until dal is tender.
  5. Pour in coconut milk and let it simmer for another 10 to 15 minutes until the dal cooked through, stirring gently every few minutes. Adjust the seasoning and remove the pan from the heat.
  6. Stir in a squeeze of lemon juice before serving. Garnish with chopped cilantro and serve with warm paratha or rice.

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