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Spiced Chana Dhal Coconut Curry

Name: Spiced Chana Dhal Coconut Curry
Total time: 45 min
Cuisine: Indian
Ingredients: 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

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45 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

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

Ingredient substitutions

Chana dhal Split yellow peas, allowing extra cooking time if needed until tender.
Fresh curry leaves A small bay leaf for a mild aromatic note; remove it before serving.
Fresh cilantro Fresh flat-leaf parsley for a fresh, green garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein12 g

Carbohydrates42 g

Fat15 g

Fiber 11 g · Sugar 4 g · Sodium 420 mg

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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.

Indian

Steps

Rinse the chana dhal thoroughly and soak it in water for 30 minutes.
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).
In a dry pan, toast the desiccated coconut until golden and set aside.
Heat a small amount of oil in a pan. Add mustard seeds and let them pop.
Add asafoetida, cumin seeds, dried red chilli, green chilli slices, curry leaves, and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the cooked dhal along with its cooking water to the pan.
Pour in the coconut milk and stir well to combine.
Simmer gently for 5-7 minutes until the curry thickens slightly.
Stir in the toasted desiccated coconut and adjust salt to taste.
Garnish with fresh cilantro and serve warm.

Tips for Spiced Chana Dhal Coconut Curry

The dhal should hold its shape while yielding easily when pressed; a thick, pasty texture usually means it has cooked too long.
Keep the coconut toasting pan moving: it can go from pale to scorched quickly, and dark patches may make the curry taste bitter.
Allow a few extra minutes if the curry looks thin at first; it will thicken as it rests, especially after the toasted coconut is mixed in.

Drink pairing

A dry, aromatic rosé
Its crisp fruit and freshness balance the creamy coconut and complement the curry's warm spices.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, stirring so it warms evenly.

Frequently asked questions

How can I tell when the dhal is cooked?

It should be tender when pressed but still retain its shape rather than breaking down into a paste.

Can I make the curry ahead?

Yes. Make it up to 3–4 days ahead and refrigerate promptly; the dhal may absorb liquid, so stir well when reheating.

What should I serve with this curry?

Serve it with steamed rice or flatbread to make a more filling meal, with extra cilantro at the table if desired.

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Spiced Chana Dhal Coconut Curry

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Spiced Chana Dhal Coconut Curry

Drink pairing

Storage

Frequently asked questions

How can I tell when the dhal is cooked?

Can I make the curry ahead?

What should I serve with this curry?

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