Chana Dal Coconut Curry
Chana Dal: also known as split chickpeas are a legume and are easiest to prepare if they have been soaked overnight! If you are in a hurry and want to skip the soaking step, we suggest using our Seedy Sister Red Split Lentils. They are a great alternative for chana dal and reduce the cooking time down to 15 minutes.
This recipe is easily adaptable, and you can add any vegetable that you like. Some suggestions are zucchini, carrot, sweet potato, potato, mushroom, or cauliflower.
This dish would also go well with white rice, tri coloured quinoa, or pearl couscous – all of which can be purchased from The Seedy Sister.
1 Tbsp Seedy Sister Coconut Oil
2 Brown Onions, finely diced
4 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1 Red Chilli, minced
1 Tbsp Curry Powder
2 Tsp Ground Turmeric
1 Tsp Garam Masala
2 Cups of Boiling Water
3 Tbsp Seedy Sister Coconut Milk Powder + 1 cup of hot water, mixed
1 ½ Cups Seedy Sister Chana Dal – Soaked overnight
1 Tbsp Vegetable stock power or one cube
1 Cup uncooked Seedy Sister Brown Rice – Soaked overnight
1 Red Capsicum, chopped
1 Yellow Capsicum, chopped
1 Cup of Cherry Tomatoes, sliced in half.
Add oil to a large pot on high heat, add onions and cook until lightly golden – approx. 5 minutes. Add splashes of water as needed to deglaze the pot. Next add garlic, ginger and chilli, sauté for 2-3 minutes more.
Turn heat down to a medium, add curry powder, turmeric and garam masala and stir continuously for 30 seconds to toast the spices until aromatic.
Add the boiling water, drained chana dal and stock. Bring to a boil, then reduce to a simmer with the pot partially covered.
Let cook for around 30-40 minutes (stirring every ten minutes so it doesn’t stick), or until the chana dal is soft and cooked through. Add splashes of water if needed.
Cook rice in the meantime – we use 1:2 ratio (1 cup of brown rice to 2 cups water)
Taste test the dal to ensure it is cooked through. Add in the coconut milk, capsicums and cook for ten minutes uncovered.
Add the cherry tomatoes and cook for a further 3 minutes. Remove from the heat and season to taste. Serve the dal with the cooked rice and top with chopped coriander and fresh lime.