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Creamy Coconut Chana Dal
1 hr
Main
Servings
Total
1 hrPrep
10 minCook
50 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Chana dal
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1 Tbsp (15ml)vegetable oil
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2medium onions, chopped
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4garlic cloves, minced
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1 Tbsp (8g)fresh ginger, minced
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1red hot chili pepper, minced
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2 tsp (6g)ground turmeric
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½ tspsalt
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1½ cups (300g)dry chana dal, soaked overnight†
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2 cups (480ml)water
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1vegetable bouillon cube
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1½ cups (285g)brown rice, soaked overnight
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2 cups (480ml)water
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1⅔ cups (400ml)canned full-fat coconut milk
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1yellow bell pepper, chopped
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1red bell pepper, chopped
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1 cup (150g)cherry tomatoes, halved
Optional toppings
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fresh cilantro
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chili flakes
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lemon slice
Directions
- Heat the oil in a large pot over high heat. When hot, add the onion and cook until lightly golden, about 5 minutes. Add splashes of water as needed to deglaze the pot.
- Then add the garlic, ginger, and chili pepper and sauté for 3 more minutes.
- Drop the heat to medium, and add the curry powder, turmeric, garam masala, and salt. Stir continuously for 30 - 60 seconds to toast the spices.
- Add the water, drained chana dal, and bouillon. Bring to a boil, reduce to a simmer, and partially cover. Cook for 30 - 40 minutes, or until the dal is al dente*. Stir periodically.
- Meanwhile, add the drained rice and water to a medium pot. Bring to a boil, reduce to a simmer, partially cover with a lid, and cook for 20 minutes. Then remove from the heat and leave covered.
- Taste test the dal. When fully cooked through, add the coconut milk and bell peppers. Cook uncovered for 10 more minutes.
- Then add the cherry tomatoes and cook for another 3 minutes. Remove from heat. Serve the dal with the rice, and garnish as desired. Enjoy!
Notes
- †Chana dal (split chickpeas) needs to be soaked overnight before cooking unless you're using a pressure cooker.
- * Decrease the cooking time to 15 minutes if using yellow or red lentils.
Storage
- Store in an airtight container in the fridge for up to 4 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 31%
• brown rice
Proteins 33%
• dry chana dal
Fruits & Veggies 36%
• medium onion
• garlic clove
• fresh ginger
• red hot chili pepper
• yellow bell pepper
• red bell pepper
• cherry tomatoes
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
What are other names for chana dal?
Chana dal, sometimes spelled chana daal, channa dal, or chana dahl, is also known as split chickpea or Bengal gram curry or dal. In some regions, it may simply be referred to as yellow split pea dal.
Can I make chana dal in a pressure cooker or Instant Pot?
Yes, you can make dal in a pressure cooker or Instant Pot. Cooking in a pressure cooker or Instant Pot will reduce the cooking time, so follow the same steps, but cook on a high-pressure setting and then let the pressure release naturally before enjoying. The amount of time will vary depending on your device.
Can I use whole chickpeas or another legume instead of split chickpeas?
Yes, you can use whole chickpeas or other legumes like red or yellow lentils as a substitute for split chickpeas for a twist on the dal recipe. The texture and cooking time will vary though, so adjust accordingly. For example, decrease the recipe cooking time to 15 minutes if using yellow or red lentils.
How can I make my chana dal thicker?
To make your dish thicker, simmer it longer to reduce the liquid.
Can I make chana dal without coconut?
Yes, you can make chana dal without coconut milk. You can substitute it with an equal amount of water, vegetable broth, or plant-based milk like unsweetened soy milk for a different flavour profile.
How do I store leftover chana dal?
You can store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it in freezer-safe containers for up to 3 months. Reheat the chana dal on the stove or in the microwave, adding a little water if needed to reach the desired consistency.
Leave a comment
Delicious meal, really enjoyed it! ♥️
However, I wonder if measurements are indicated correctly, for instance as regards spices it says 2 tsp which appears to be 6g and then 1 tsp appears to be 2g (instead of 3g?). It confuses me sometimes ☺️
What can I use instead of ginger? ☺️
This recipe was excellent in every way and so easy to make thank you very much!!!❤️❤️❤️
This recipe was excellent in every way and easy to make. Thank you very much!!!❤️❤️❤️
This was so good! Thank you
This was delicious 🤤
I modified the recipe to only take 30 minutes to make.
I wish there was a filter for „lazy cook“ to filter for recipes that can be modified to take less time. I usually disregard anything above 30 minutes to make, so that would be amazing! 😊
Trying this recipe..
Excellent! Love the creaminess. I have channa dal so many times but this was a nice variation
Made it with red lentils, very delicious!
Love this curry
I was not prepared for how tasty this would be! I added handful of spinach for additional nutrients ❤️🔥 will make again for sure
This is really delicious on a chilly evening. I made it with yellow split peas and spinach instead of the tomatoes. I also topped it with chargrilled broccolini- so yummy!
Followed this recipe exactly, aside from adding frozen spinach towards the end. Delicious!
Hey there,
This seems like a really delicious recipe and I would like to ask you is there a posibbility to use a whole chickpea instead of a chana dal?
In country where I live it is almost impossible to find it.
Thank you. 😊
This takes about 1h 30min to fully cook, realistically. But very delicious results!
Good!
But my chana dal was also very aldente, but this was my fault.
it had been sleeping in my closet for a long time😮.
I want to make a suggestion:
would it be possible to send the shopping list with the notes? and maybe also to tick off?
I usually cook and my husband does the shopping. Then I could send it to his mobile phone with my additions😁.
I love the app🤗
I decided I wanted a curry with chickpeas. I also knew I wanted to use curry leaves which I have in my freezer for when I get a craving.
I never fully follow a recipe as I'm rather chaotic in the kitchen always using whatever I have on hand.
So I used frozen dried cauliflower instead of garlic, shallots instead of onion. Added spinach and tomato passata. Curry leaves instead of curry powder and a bit of fenugreek.
I ate two bowls and my craving is so satisfied. I love watching your channel and trying some of the recipes, I love that you encourage us to use whatever veggies we have on hand. It makes it such a welcoming vibe.
My go to meal on a weekly! Tasteful and warms the soul!
Delicious! Tried it with red lentils and it was superb
This is amazing! I have to admit I was skeptical at first, seemed too simple to be this good, but it's really this good, sooo flavourful, I love it.
I loved it! So healthy and filling.
Soooo good! Warming, comforting, and gentle on the digestive system. Perfect meal to have after a heavy Thanksgiving festivities.
I just made this today. It was super delicious! Thank you for sharing this amazing receipe
Great, delicious and quick cuz I had at home just red lentils ☺️💪
Hi, I'm from Bruges in Belgium and our daughter lives in upstate NY. As I am a vegetarian, she made this dish, with lots of love and enthousiasm, for us , the first time we visited their new home ; so I have pretty good memories and feelings about this dish, it is very special to me ;-)
Pretty tasty
Amazing!!!! 😍😍😍
Do you think this could be successfully frozen? Thank you!
This is DELICIIIIIOUSSSSSS! thank you for the recipe and clean ingredients!
Did anyone have trouble cooking the Chana Dal? I followed the instructions to the letter and even left them to soak overnight for 24h but they are still practically raw...
This is so good! We used red lentils and added some fresh spinach at the end
Simple, delicious and easy to tweak - I love this site!
Delicious, a comforting meal, perfect for cold days ! Thank you for all the creative meal ideas and all the work you put in your youtube channel and in this website :)
Thank you for this delicious recipe! Having cooked chana dal without using coconut milk before, I was quite curious to know what the combination would taste like. I have to say, I like to cook chana dal only with coconut milk now! It's really such a flavourful and warm, comforting dish. It was well enjoyed at home too! :)
Super tasty.
I've loved this one for a long time! It's not too much like a curry and it's very warm and homey
Very yummy! We made this tonight at a friend's apartment and it was super warm and comforting. A few changes: lentils instead of chana daal, a can of diced tomatoes + 1 whole tomato, a little bit of finely chopped cabbage, and a handful of frozen peas that needed to be used up. The flavor was wonderful.
Hello lovely people,
this is so yum! I love it. You have greatly inspired me to eat healthy. Thanks a bunch for that.
Love,
Samiya
Yum! Yum! Yum! This recipe is a new staple for my family and I. Pick Up Limes has made it so easy to incorporate many new healthy, delicious and vegan meals into our diets. I have not found one meal that disappoints!
A great recipe I have cooked multiple times. Because I wasn't in the mood for rice today, I added about 900g cubed potatoes, 250ml extra water, an additional tsp of salt and a tbsp of soysauce to the dal. Furthermore I switched 1 bellpepper for 250g frozen spinach. Adding lemon juice in the end is a must in my opinion, as it brightens the whole dish.
Can I used tinned chickpeas for this?
Hello, Good People,
This looks so doable and delicious! Sadly, I am allergic to coconut anything. Would there be another ingredient for a swap that might yield a similar end product? Thank you again for the vegan inspo! I pop back to PUL time and again for all things yummy and creative. Cheers, sadie
Made this a few times, outstanding!
Lost my big casserole dish ... is there a way to cook this in a slow cooker?
We make this once or twice a month and add the suggested cauliflower. It then allows us to eat it for lunch the day after since it's more than enough. And curry is always so good the day after :)
My whole kitchen smelled like an Indian restaurant for a whole day but that was WORTH it. The consistency was so creamy and yummy, i will definitely make it again in the future. When i saw the split peas in my asian food store i had to get it, because i saw Sadia use it in a recipe. I’m so glad i did that. Since i also had carrots and spinach at home and had to use them up, i added it to the recipe. Definitely works here.
Thank you for the great recipe!
Delicious! Super easy. Tip: soak/freeze chana dal in bulk then defrost and use as you need.
You've missed out salt in the written recepie 😊
Hi Sadia, i tried this recipe today and it was so nourishing and delicious 🤤. Thank you for sharing this wonderful dish.
I have done this recipe many times and it is always fantastic. I use an instant pot to pressure cook my chana dal beforehand because I found them really hard otherwise.
Thank you, Sadia and Pickup Limes team! All your recipes are great! ❤️
We love this recipe and its so easy to add in whatever veggies we have a home. Thank you!
Hi, I love your curries! Would I get the same results with split peas? Thanks!
P.S. For some reason, I can't subscribe for your newsletters, I am using the link but can't find the box where to write down my e-mail.....
This is so tasty! I am new to the curry world and really loved this one. Its really nourishing, feel-good kind of food. Thank you so much for this recipe!
I had never made any type of curry before but this was so simple and so delicious.
Definitely a must have on anyone's go-to recipes.
A real comfort food type of dish.
As soon as we made this it became a go-to recipe in our house. It's SO SO good! It's warm and comforting (perfect for winter), but we actually discovered it in summer and it's equally as enjoyable in the hot weather.
This is my go-to curry (I use lentils) and I think I make maybe once a month. So good with so much flavor! Love it!
Sooo good and easy to make.
I looove curries, but I always thought they are heavy and difficult to prepare. But this vegan option is so light and easy to prepare that I loved it from the first try.
It's always the best option when I want something quick, warm and nourishing. 💚
I bought chana dal for the first time for this recipe and. Oh. My. Goodness!
Now I have a 3kg bag of them in my pantry to make this recipe whenever I want! It is really good!
This is amazing! I don't even know how it tastes with chana dal because I didn't find any. But it is still tasty when you use lentils instead. And I don't put the cherry tomatoes in the end because I prefer it without.
Love this recipe, it has been my go to as of late! I make it on Sunday so that I have meals for half the week (I increase the recipe slightly, love that new feature.) I tend to add potatoes and mushrooms to it as well. So delicious, I highly recommend people trying it out 🤤
It is absolutely the most warm and creamy meal for chilly days even in summer. I make it at least once or twice in a month! Thank you :)
I loved this meal, it was so easy to make and my boyfriend who is skeptical of my daal capabilities said it was super good and would eat it again!
Sooo good
I hadn't imagined dal to be so tasty, it's one of go-to batch cooking recipe.
I’ve made this a few times now— it’s so good that I’m always tempted to drink it up straight like soup. The latest batch that I made last night was with spinach and tomato, and may be my favorite vegetable variant so far. One thing I’d add is that the instructions don’t include adding any salt. I personally add a few large pinches (maybe 1-1.5 T?) of kosher salt to the batch, preferably when the bouillon is added.