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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Rinse the channa dal thoroughly under cold water until the water runs clear.

Step 2

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.

Step 3

In a large skillet or saucepan, heat the ghee or cooking oil over medium heat.

Step 4

Add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds.

Step 5

Add the curry leaves and slit green chilies. Sauté for a few seconds until aromatic.

Step 6

Stir in the finely chopped onion, garlic, and ginger. Cook until the onion turns translucent.

Step 7

Add the chopped tomato, red chili powder (if using), and salt. Cook until the tomato softens and blends into the mixture.

Step 8

Add the cooked channa dal along with its cooking water. Stir well and bring it to a simmer.

Step 9

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.

Step 10

Adjust seasoning with salt if needed.

Step 11

Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(1540.5g)

Amount per serving	% Daily Value*
Calories	1407.5

Total Fat 57.2g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 0g
Cholesterol 71.7mg	0%
Sodium 2517.0mg	0%
Total Carbohydrate 177.4g	0%
Dietary Fiber 46.0g	0%
Total Sugars 52.5g
Protein 45.2g	0%

Vitamin D 0IU	0%
Calcium 307.5mg	0%
Iron 13.9mg	0%
Potassium 2925.9mg	0%

*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.

Source of Calories

Fat: 36.6%

Protein: 12.9%

Carbs: 50.5%