How to make Chana Dal in Coconut Gravy - Chana dal cooked in flavourful coconut gravy.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Scraped fresh coconut

Cuisine : Indian

Course : Dals and Kadhis

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Chana Dal in Coconut Gravy Recipe Card

Chana Dal in Coconut Gravy
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chana Dal in Coconut Gravy checkout Cholar Dal , Sindhi Dal, Char Dal Ka Dalcha, Sindhi Dal . You can also find more Dals and Kadhis recipes like Sprouted Hara Chana Amti, Char Dal Ka Dalcha, Kali Dal, Vadya Cha Kalvan.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chana Dal in Coconut Gravy Recipe

  • Split Bengal gram (chana dal) soaked for 4 hours and drained 1 cup

  • Scraped fresh coconut 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Dried red chillies 3-4

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Asafeotida (hing) 1/4 teaspoon

  • Curry leaves 12-15

Method

Step 1

Boil 2 cup water in a non-stick pan. Add split Bengal gram and salt, mix well, cover and cook till the gram is done.

Step 2

Heat oil in another non-stick pan. Roughly chop dried red chillies.

Step 3

Add black gram and mustard seeds to the 2nd pan, and let the seeds splutter. Add asafeotida, curry leaves and dried chillies and mix well.

Step 4

Add the tempering to the cooked Bengal gram and mix well. Cover and cook for a minute.

Step 5

Lightly mash the Bengal gram with the back of the ladle. Add coconut and mix well. Simmer for a minute.

Step 6

Transfer into a serving bowl and serve immediately.