Best 2 Coconut Channa Dal Recipes

**Coconut Channa Dal: A Culinary Symphony of Flavors and Textures**

Immerse yourself in the delightful realm of Indian cuisine with Coconut Channa Dal, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish, also known as Thengai Channa Dal or Coconut Chickpea Lentil Curry, is a harmonious blend of aromatic spices, creamy coconut milk, and the goodness of chickpeas and lentils. As you embark on this culinary journey, you'll discover a variety of recipes that cater to different preferences and dietary choices. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you effortlessly towards creating a flavorful and satisfying meal that will leave you craving for more.

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COCONUT CHANNA DAL

Coconut Channa Dal image

Posted in response to a request. Channa dal, also called Bengal gram dal, is related to chickpeas, but is smaller and split. It has a sweet, nutty flavour, and a low glycemic index. Looking just like yellow split peas, it is the most popular dal in India. This recipe produces a mild-tasting dal, which goes beautifully with Lemon Rice with Dals #84304. Please only use fresh or frozen curry leaves, not dried :-)

Provided by Daydream

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

Rinse the lentils well in cold water, then drain.
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.
Add the drained lentils, turmeric, cinnamon, cloves, cardamom pods, fenugreek, asafetida powder and coconut milk.
Mix well, then add the water.
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.
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'.
When the dal is soft, season to taste with sea salt. Garnish with chopped cilantro and serve with curry dishes and rice or parathas.

Nutrition Facts : Calories 560.9, Fat 30.1, SaturatedFat 17.9, Sodium 76, Carbohydrate 60.1, Fiber 16.4, Sugar 16.3, Protein 18.4

ONE-PAN COCONUT DHAL

One-pan coconut dhal image

Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Provided by Barney Desmazery

Categories Dinner

Time 55m

Number Of Ingredients 14

Ingredients

300g red lentils
2 tbsp sunflower oil, plus extra for drizzling
2 onions, finely sliced
4 garlic cloves, crushed or finely chopped
thumb-sized piece of ginger, finely chopped
5 curry leaves (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 dried red chilli, left whole
1 tbsp tomato purée
400g can coconut milk
coriander leaves, sliced ginger and sliced green chilli, to serve

Steps:

Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

Tips:

Use good quality coconut milk for the best flavor. Freshly squeezed coconut milk is ideal, but canned coconut milk can also be used.
If you don't have roasted channa dal, you can make your own by roasting 1 cup of channa dal in a pan over medium heat for 10-12 minutes, or until golden brown.
Feel free to adjust the amount of green chilies and curry leaves to your taste.
Serve coconut channa dal with steamed rice, roti, or paratha for a complete meal.

Conclusion:

Coconut channa dal is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein, fiber, and essential vitamins and minerals. The addition of coconut milk gives the dish a creamy and rich flavor, while the channa dal adds a nutty flavor and texture. This dish is sure to be a hit with your family and friends.

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