Creamy Coconut Chana Dal
1 hr
Meal
Servings
Total
1 hrPrep
10 minCook
50 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1 Tbsp (15 mL)vegetable oil
-
2yellow onions, finely chopped
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4cloves garlic, minced
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1 Tbsp (6 g)fresh ginger, minced
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1red hot chili, minced
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1 Tbsp (6 g)curry powder
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2 tsp (6 g)ground turmeric
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2 cups (480 mL)boiling water
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1½ cups (270 g)dry chana dal, soaked overnight*
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1vegetable bouillon cube
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1½ cups (278 g)uncooked brown rice, soaked overnight
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1⅔ cups (399 mL)canned full-fat coconut milk
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1red bell pepper, chopped
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1yellow bell pepper, chopped
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1 cup (180 g)cherry tomatoes, sliced in half
Optional toppings
-
chili flakes
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fresh cilantro
-
lemon slices
Directions
- 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.
- Then add the garlic, ginger, and chili pepper and sauté for 2 - 3 minutes more.
- Drop the heat to medium, and add the curry powder, turmeric, and garam masala, and stir continuously for 30 seconds to toast the spices.
- 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.
- 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.
- 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.
- Then add the cherry tomatoes and cook for another 3 minutes. Remove from heat.
- 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.
Let us know what you think
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 31%
• uncooked brown rice
Proteins 33%
• dry chana dal
Fruits & Veggies 36%
• yellow onion
• clove garlic
• fresh ginger
• red hot chili
• red bell pepper
• yellow bell pepper
• cherry tomatoes
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
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.