Ingredients for Coconut Channa Dal
- 1 cup channa dal (split Bengal gram)
- Peanut Oil
- Onion
- Garlic Cloves
- 10-12 fresh or frozen curry leaves
- Dried Red Chili
- Brown Mustard Seeds
- Turmeric
- Cinnamon Stick
- Cloves
- Green Cardamom Pods
- Fenugreek Seeds
- Asafoetida Powder
- Coconut Milk
- 3 cups water
- Sea Salt
- Cilantro Leaf
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How to Make Coconut Channa Dal
- Rinse 1 cup channa dal thoroughly under cold water until the water runs clear.
- In a medium pot, combine the rinsed channa dal, 3 cups water, 1/2 teaspoon turmeric powder, and 1/4 teaspoon salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 30-35 minutes, or until the dal is tender and easily mashed.
- While the dal simmers, heat 2 tablespoons coconut oil in a small pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter for a minute.
- Add 10-12 fresh or frozen curry leaves and sauté for 30 seconds until fragrant.
- Stir in 1/2 cup grated fresh coconut and 1/4 teaspoon red chili powder (optional). Sauté for another minute.
- Gently mash a portion of the cooked dal with a spoon or potato masher to create a slightly creamy texture. You can leave some dal whole for a varied texture.
- Pour the coconut-curry leaf mixture into the cooked dal. Stir well to combine.
- Simmer for another 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning with salt as needed.
- Garnish with fresh cilantro (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
65g
Fat
89g
Carbs
20g
