Creamy Coconut Chana Dal

Directions

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1. Add oil to a large pot on 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.
2. Then add the garlic, ginger, and chili pepper and sauté for 2 - 3 minutes more.
3. Drop the heat to medium, and add the curry powder, turmeric, and garam masala, and stir continuously for 30 seconds to toast the spices.
4. Add the boiling water, drained chana dal, and bouillon cube. Bring to a boil, then reduce to a simmer with the lid partially covered. Let cook for 30 - 40 minutes until the chana dal is soft and cooked through, stirring every 10 minutes to avoid burning. If the dal is looking dry and is not yet cooked, add a splash of water as needed.
5. In the meantime, add the soaked and drained rice to a medium pot and cover with 2 cups of water. Bring to a boil, then reduce to a simmer, partially covered with a lid and cook until rice is fluffy.
6. Taste test the dal. When fully cooked through, add the coconut milk, and bell peppers, and cook for 10 minutes more with the lid uncovered.
7. Then add the cherry tomatoes and cook for another 3 minutes. Remove from heat.
8. Serve the dal with rice, and top with chopped cilantro, and a squeeze of fresh lime juice.

Notes

• * Also known as split chickpeas, chana dal is a larger-sized legume, so it needs to be soaked overnight before cooking (unless you're using a pressure cooker). If you want to skip the soaking step, feel free to use yellow or red lentils. In that case, decrease the cooking time from 30 minutes to 15 minutes.
• Variations: add any other vegetables you like, such as zucchini, cauliflower, potato, sweet potato or mushrooms. This is a very versatile recipe!

Storage

• Store in an airtight container in the fridge for up to 3 days.