Coconut Channa Dal Food

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 CURRY (KERALA STYLE)

Chana Dal Curry (Kerala Style) image

Can be used as a soup or a curry to be eaten with rice. My kids LOVE this! Hing is asafoetida powder (the ingredient in Bean-o). It can be found in asian and indian groceries

Provided by JacquelineS

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup channa dal (washed & soaked for 2 hours)
1 (13 1/2 ounce) can coconut milk
1 teaspoon ginger
1 cup cabbage, shredded
1/2 cup green bell pepper, diced
3 curry leaves
1/2 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon jalapeno, minced
1 large roma tomato, cut into large cubes
3 tablespoons oil
salt
1 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon hing (asafoetida powder)

Steps:

Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
Heat oil in another pan.
Saute cabbage and bell pepper over high heat, about 3 minutes.
Add ginger, jalapeno, hing, dry spices and tomato.
Saute until the oil separates from the ingredients in the pan.
Add 1 c of water and bring to a boil.
Add cooked dal and cook 10 minutes until gravy is thick.
Add the coconut milk and remove from heat.
Add lemon juice.
Serve with flat bread or rice.

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