Chana Dal Curry Kerala Style
Transport your taste buds to the spice-scented kitchens of Kerala with this comforting Chana Dal Curry, a hearty dish that embodies the essence of South Indian cuisine. Featuring tender split chickpeas simmered in a fragrant blend of coconut, cumin, and green chilies, this recipe is elevated by a vibrant tempering of mustard seeds, curry leaves, and golden caramelized onions. The addition of turmeric, coriander, and red chili powder creates a well-rounded flavor profile that’s both earthy and subtly spiced. This traditional Kerala-style curry is perfect for soaking up with steamed rice, appam, or fluffy chapati, making it a wholesome, satisfying meal for any occasion. Ready in just under an hour, this dish is a celebration of coconut oil-based cooking and South Indian culinary heritage that you’ll want to savor again and again.
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Recipe Information
Ingredients
- 1 cup Chana Dal (split chickpeas)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 cup Grated coconut
- 0.5 teaspoon Cumin seeds
- 2 Green chilies
- 2 tablespoons Coconut oil
- 0.5 teaspoon Mustard seeds
- 2 Dried red chilies
- 1 sprig Curry leaves
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
Instructions
Rinse the chana dal thoroughly under running water. Soak it in water for 1-2 hours to soften (optional, but recommended for quicker cooking).
In a pressure cooker, add the soaked chana dal, 3 cups of water, and 1/2 teaspoon of turmeric powder. Cook for 3-4 whistles or until the dal is soft but not mushy. Alternatively, cook the dal in a pot over medium heat until tender.
Grind the grated coconut, cumin seeds, and green chilies into a smooth paste using a blender or mixer, adding a little water as needed.
In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add mustard seeds and let them splutter.
Add dried red chilies, curry leaves, chopped onion, and minced garlic to the pan. Sauté until the onion turns golden brown and aromatic.
Stir in the coriander powder and red chili powder. Sauté for another minute to toast the spices.
Add the cooked chana dal to the pan along with its cooking water. Stir well to combine.
Mix in the ground coconut paste and salt. Simmer the curry on low heat for 5-7 minutes, stirring occasionally, to let the flavors meld together.
Adjust the consistency of the curry by adding more water if needed. Taste and adjust seasoning.
Turn off the heat and serve the Chana Dal Curry hot with steamed rice, appam, or chapati. Enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
