Coconut Channa Dal Recipe

Name: Coconut Channa Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups channa dal; 2 tablespoons peanut oil; 1 onion, chopped; 4 garlic cloves, finely chopped; 10 -12 fresh curry leaves; 1 -2 dried red chili; 1 teaspoon brown mustard seeds; 1 teaspoon turmeric; 1 inch piece cinnamon stick; 3 cloves; 2 green cardamom pods, crushed; 1 teaspoon fenugreek seeds; 1 pinch asafoetida powder; 1 (14 ounce) can coconut milk; 2 1/2 cups water; sea salt, to taste; cilantro leaf, to garnish

Servings: persons

1 1/2 cups channa dal
2 tablespoons peanut oil
1 onion, chopped
4 garlic cloves, finely chopped
10 -12 fresh curry leaves
1 -2 dried red chili
1 teaspoon brown mustard seeds
1 teaspoon turmeric
1 inch piece cinnamon stick
3 cloves
2 green cardamom pods, crushed
1 teaspoon fenugreek seeds
1 pinch asafoetida powder
1 (14 ounce) can coconut milk
2 1/2 cups water
sea salt, to taste
cilantro leaf, to garnish

1
Rinse the lentils well in cold water, then drain.
2
Heat the oil in a large, heavy-based, preferably non-stick, saucepan and saute the onion and garlic with the curry leaves, chili and mustard seeds, until golden and fragrant.
3
Add the drained lentils, turmeric, cinnamon, cloves, cardamom pods, fenugreek, asafetida powder and coconut milk.
4
Mix well, then add the water.
5
Bring to the boil, then reduce heat, cover, and simmer gently for 40 minutes, or longer if necessary. Stir occasionally to ensure the dal does not stick to the bottom of the pan.
6
You may choose to increase the cooking temperature, and/or partially uncover the dal towards the end of the cooking time, if you prefer your dal with less fluid (as I do), rather than 'soupy'.
7
When the dal is soft, season to taste with sea salt. Garnish with chopped cilantro and serve with curry dishes and rice or parathas.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups channa dal, 2 tablespoons peanut oil, 1 onion, chopped, 4 garlic cloves, finely chopped, and more.

Yes, Coconut Channa Dal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Channa Dal

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