Coconut Channa Dal
Indulge in the comforting warmth of Coconut Channa Dal, a rich and creamy dish that brings together the nutty flavor of channa dal (split chickpeas) and the tropical allure of coconut. Simmered to perfection with hints of fragrant curry leaves, mustard seeds, and a touch of turmeric, this recipe is elevated with coconut milk and freshly grated coconut, creating a velvety texture and a deeply satisfying taste. A harmonious blend of aromatic spices, ginger, garlic, and tangy tomatoes adds layers of depth, while a final garnish of fresh cilantro ties everything together. Perfect with steamed rice or buttery flatbreads, this hearty, protein-rich coconut curry is both comforting and soul-nourishing, making it an excellent choice for weeknight dinners or leisurely weekend meals.
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Recipe Information
Ingredients
- 1 cup Channa dal (split chickpeas)
- 3 cups Water
- 1 cup Coconut milk
- 0.25 cup Grated fresh coconut
- 2 tablespoons Ghee or cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 10 leaves Curry leaves
- 2 chilies Green chilies (slit)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Tomato (finely chopped)
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped)
Instructions
Rinse the channa dal thoroughly under cold water until the water runs clear.
In a pressure cooker or pot, combine the washed channa dal with 3 cups of water and 0.5 teaspoon of turmeric powder. Cook until the dal becomes soft but holds its shape (approximately 5-6 whistles in a pressure cooker or about 25-30 minutes in a regular pot). Once cooked, set aside.
In a large skillet or saucepan, heat the ghee or cooking oil over medium heat.
Add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds.
Add the curry leaves and slit green chilies. Sauté for a few seconds until aromatic.
Stir in the finely chopped onion, garlic, and ginger. Cook until the onion turns translucent.
Add the chopped tomato, red chili powder (if using), and salt. Cook until the tomato softens and blends into the mixture.
Add the cooked channa dal along with its cooking water. Stir well and bring it to a simmer.
Stir in the coconut milk and grated fresh coconut. Simmer the dal for 5-7 minutes until it thickens slightly and the flavors meld together.
Adjust seasoning with salt if needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 52.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2926 mg | 62% | |
*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.
