Coconut Milk Chana Dal with Crispy Curry Leaves
A rich, creamy, and comforting South Indian-inspired lentil stew. Nutty chana dal is simmered until tender, enriched with full-fat coconut milk, and finished with a sizzling, aromatic tadka featuring crispy fresh curry leaves.
Equipment
- Heavy-bottomed pot or Dutch oven
- Small skillet or tadka pan
- Fine mesh strainer
Ingredients
Dal Base
- 1 cup chana dal — rinsed thoroughly
- 3 cups water — plus more if needed
- 0.5 teaspoon ground turmeric
- 1 teaspoon kosher salt — to taste
- 1 tablespoon coconut oil
- 1 medium yellow onion — finely diced
- 3 cloves garlic — minced
- 1 inch piece fresh ginger — grated or minced
- 1 medium tomato — diced
- 1 can (13.5 oz) full-fat coconut milk — stirred well
Tadka (Tempering)
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 whole dried red chilies — such as Kashmiri
- 15 leaves fresh curry leaves — patted completely dry
- 1 pinch asafoetida (hing) (optional) — ensure gluten-free if required
Dal Base
| 1 cup | chana dal | rinsed thoroughly |
| 3 cups | water | plus more if needed |
| 0.5 teaspoon | ground turmeric | |
| 1 teaspoon | kosher salt | to taste |
| 1 tablespoon | coconut oil | |
| 1 medium | yellow onion | finely diced |
| 3 cloves | garlic | minced |
| 1 inch piece | fresh ginger | grated or minced |
| 1 medium | tomato | diced |
| 1 can (13.5 oz) | full-fat coconut milk | stirred well |
Tadka (Tempering)
| 2 tablespoons | coconut oil | |
| 1 teaspoon | black mustard seeds | |
| 1 teaspoon | cumin seeds | |
| 2 whole | dried red chilies | such as Kashmiri |
| 15 leaves | fresh curry leaves | patted completely dry |
| 1 pinch | asafoetida (hing) (opt.) | ensure gluten-free if required |
Instructions
-
Place the rinsed chana dal in a heavy-bottomed pot. Add the water and ground turmeric. Bring to a boil over medium-high heat, skimming off any foam that rises to the top.
~5 minFor faster cooking, soak the chana dal in cold water for 1-2 hours prior to cooking. -
Reduce the heat to low, cover the pot partially, and simmer gently until the dal is tender but still holds its shape, about 35-40 minutes. Stir occasionally to prevent sticking.
~40 min -
While the dal cooks, heat 1 tablespoon of coconut oil in a separate pan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for 1 minute until fragrant. Add the diced tomatoes and cook until they break down and become jammy, about 4-5 minutes.
~10 min -
Once the dal is tender, stir in the onion-tomato mixture, salt, and the full-fat coconut milk. Simmer the mixture together uncovered for 5-10 minutes to allow the flavors to meld and the dal to thicken slightly. Remove from heat.
~10 minIf the dal is too thick, add a splash of warm water. Mash a few spoonfuls of dal against the side of the pot for a creamier texture. -
To make the tadka, heat 2 tablespoons of coconut oil in a small skillet over medium-high heat. Add the black mustard seeds. As soon as they begin to pop, lower the heat slightly and add the cumin seeds, dried red chilies, asafoetida (if using), and fresh curry leaves.
~2 minStand back when adding curry leaves, as the moisture in the leaves will cause the hot oil to sputter vigorously. -
Fry the spices and curry leaves for 30-45 seconds until the curry leaves are crispy and fragrant. Immediately pour the hot oil and spices over the cooked dal. Stir gently to incorporate.
~1 min
Tips & Storage
- Fresh curry leaves are essential for the authentic flavor profile of this dish; dried leaves will not provide the same aromatic punch.
- Serve hot with steamed basmati rice, quinoa, or warm naan bread.
- If you prefer a spicier dal, add a slit fresh green chili to the onion mixture in step 3.
- Storage: Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the consistency, as the dal will thicken significantly when chilled.