Best 2 Coconut Channa Dal Recipes

Coconut channa dal is a delicious and creamy dish that is perfect for a weeknight meal. It is made with channa dal (split chickpeas), coconut milk, and a variety of spices. This dish is hearty and filling, and it is also a good source of protein and fiber. Coconut channa dal can be served with rice, roti, or naan. It is also a good side dish for grilled chicken or fish.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHANA DAL SUNDAL

Chana Dal Sundal image

Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors. A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling. (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year. Here you make it with a small split chickpea called chana dal, but is often made with large chickpeas or other legumes, like peanuts. Look for chana dal and (other dals) at any Indian grocery or online if you can't find it at the market.

Provided by David Tanis

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups chana dal (split hulled chickpeas), chana (whole white chickpeas) or kala chana (black chickpeas), soaked in cold water overnight and drained
Salt
2 tablespoons coconut oil or vegetable oil
1 teaspoon urad dal (split husked black lentils)
2 or 3 red chiles, fresh or dry, slit lengthwise
1/2 teaspoon black mustard seeds
12 curry leaves
Pinch of asafetida (hing), optional
3 tablespoons grated coconut, fresh or dried
Pinch of cayenne
Cilantro sprigs, for garnish

Steps:

Simmer chana dal in a soup pot in abundant lightly salted water until soft but not mushy, about 15 minutes. (If using whole chickpeas, cook for 45 minutes.) Drain and spread out on a baking sheet to cool.
In a large wide skillet, heat coconut oil over medium high heat. Add urad dal, chiles, mustard seeds and curry leaves. Let sizzle for a minute until seeds begin to pop, then add asafetida if using. Turn flame to low and add cooked chana dal and gently stir to coat. Add coconut and continue to stir until spices are well distributed. Check seasoning, adding salt and cayenne as desired.
Transfer to serving bowl and garnish with cilantro sprigs. Serve warm.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 167 milligrams, Sugar 6 grams

Tips:

Use fresh coconut for the best flavor. If using dried coconut, be sure to soak it in water for at least 30 minutes before using.
If you don't have coconut milk, you can use a mixture of water and cream. However, the flavor will not be as rich.
Feel free to add other vegetables to the dish, such as carrots, potatoes, or green beans.
Serve with rice or roti.

Conclusion:

Coconut Channa Dal is a delicious and nutritious dish that is easy to make. It is perfect for a weeknight meal or a special occasion. The creamy coconut milk and the flavorful spices make this dish a favorite of many. So next time you are looking for a new and exciting dal recipe, be sure to try Coconut Channa Dal. You won't be disappointed!

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