Spiced Chana Dhal Coconut Curry

A flavorful South Indian-inspired curry combining chana dhal with aromatic spices, fresh ginger, green chili, and curry leaves, enriched with creamy coconut milk and toasted desiccated coconut for a rich, comforting dish.

Steps

1. Rinse the chana dhal thoroughly and soak it in water for 30 minutes. 2. In a small pot, add the soaked dhal with 150ml water and a pinch of salt. Cook on medium heat until dhal is soft but not mushy (about 20 minutes). 3. In a dry pan, toast the desiccated coconut until golden and set aside. 4. Heat a small amount of oil in a pan. Add mustard seeds and let them pop. 5. Add asafoetida, cumin seeds, dried red chilli, green chilli slices, curry leaves, and grated ginger. Sauté for 1-2 minutes until fragrant. 6. Add the cooked dhal along with its cooking water to the pan. 7. Pour in the coconut milk and stir well to combine. 8. Simmer gently for 5-7 minutes until the curry thickens slightly. 9. Stir in the toasted desiccated coconut and adjust salt to taste. 10. Garnish with fresh cilantro and serve warm.

30g chana dhal 1 tsp black mustard seeds 1/4 tsp asafoetida 1/2 tsp cumin seeds 1 dried red chilli 1 green chilli, sliced 6-8 fresh curry leaves 1 tsp grated ginger 2 tbsp desiccated coconut 100ml coconut milk Salt to taste Fresh cilantro for garnish