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Creamy Coconut Chana Dal – vegetarian recipe
Stav Kogan

Creamy Coconut Chana Dal

This Creamy Coconut Chana Dal is a warm, comforting, and nutritious meal. It transforms split desi chickpeas into a fragrant, velvety soup, balanced with zesty lime, fresh ginger, and a crunchy, caramelized onion-coconut topping.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 5 serving
Calories: 163
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (480 ml) chana dal (split desi chickpeas), picked through and rinsed
  • 1 Tbsp (15 ml) finely grated fresh ginger
  • 1 tsp (5 ml) garam masala
  • ½ tsp (2.5 ml / 0.1 fl oz) ground turmeric
  • ½ tsp (2.5 ml / 0.1 fl oz) ground coriander
  • ¼ tsp (1.25 ml / 0 fl oz) cayenne
  • ½ tsp (2.5 ml / 0.1 fl oz) sea salt
  • ¼ tsp (1.25 ml / 0 fl oz) freshly ground black pepper
  • 1 Tbsp (15 ml) coconut oil
  • 1 large onion, finely chopped
  • 2 Tbsp (30 ml) unsweetened flaked coconut
  • 2 Tbsp (30 ml) fresh lime juice
  • ¼ cup (60 ml / 2 fl oz) chopped fresh cilantro, to garnish
  • For a creamier texture, blend the dal until completely smooth. For a heartier, more rustic soup, you can skip the blending step entirely.
  • This dal tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.
  • If you can't find chana dal, you can substitute an equal amount of yellow split peas or regular chickpeas, though cooking times may vary.

Method
 

  1. In a large pot or Dutch oven, combine the chana dal, 6 cups (1440 ml) (1. 44 L) of water, ginger, garam masala, turmeric, coriander, cayenne, salt, and pepper.
  2. Bring the mixture to a boil.
  3. Once boiling, stir well, cover the pot, and reduce the heat to a simmer.
  4. Cook for about 60 minutes, stirring occasionally, until the dal is tender.
  5. While the dal is cooking, prepare the topping.
  6. Heat the coconut oil in a large skillet over medium-high heat.
  7. Add the chopped onion and cook for about 3 minutes, until it begins to brown.
  8. Reduce the skillet heat to medium-low and continue cooking the onions for another 8 to 10 minutes, until they are deeply browned and caramelized.
  9. Stir in the flaked coconut and cook for 1 more minute until fragrant.
  10. Remove from the heat and set aside.
  11. Once the dal is cooked, use a handheld immersion blender to pulse it a few times directly in the pot. Aim for a slightly smooth consistency, leaving some of the dal intact for texture. (Alternatively, you can carefully transfer a portion to a stand blender and return it to the pot).
  12. Stir in the fresh lime juice and half of the browned onion and coconut mixture.
  13. Ladle the dal into bowls.
  14. Garnish with the remaining browned onions and coconut, and a generous sprinkle of fresh cilantro.

Nutrition

Calories: 163kcalCarbohydrates: 23gProtein: 7gFat: 6g

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