Kerala Coconut Chana Dal Stew
This hearty and flavorful Kerala-style Chana Dal Stew is a delightful blend of aromatic spices and creamy coconut milk. It's perfect as a comforting soup or a rich curry that pairs beautifully with rice or flatbread. Packed with protein from chana dal and a medley of vegetables, this dish is not only wholesome but also a hit with kids and adults alike. The use of hing adds a unique flavor that enhances digestion, making it a great option for family meals. Enjoy a taste of Kerala in your home!
6
Servings
200
Calories
17
Ingredients
Ingredients
Channa Dal
1 cup (washed & soaked for 2 hours)
Coconut Milk
1 (13 1/2 ounce) can (none)
Ginger
1 teaspoon (minced)
Cabbage
1 cup (shredded)
Green Bell Pepper
1/2 cup (diced)
Curry Leaves
3 (whole)
Chili Powder
1/2 teaspoon (none)
Cumin Powder
1 teaspoon (none)
Garam Masala
1/2 teaspoon (none)
Lemon Juice
1 tablespoon (freshly squeezed)
Jalapeno
1 teaspoon (minced)
Roma Tomato
1 large (cut into large cubes)
Oil
3 tablespoons (for sautéing)
Salt
to taste (none)
Coriander Powder
1 teaspoon (none)
Turmeric
1/4 teaspoon (none)
Hing (Asafoetida Powder)
1/4 teaspoon (none)
Instructions
1
Start by rinsing the chana dal thoroughly and soaking it in water for 2 hours. After soaking, drain and set aside.
2
In a large pot, cook the soaked chana dal in 4 cups of water over medium heat. Stir occasionally and add more water if needed, cooking until the dal is soft. Once cooked, drain and set aside.
3
Heat the oil in a separate pan over medium-high heat. Add the shredded cabbage and diced green bell pepper, and sauté for about 3 minutes until they start to soften.
4
Stir in the minced ginger, jalapeno, hing (asafoetida), and the dry spices (chili powder, cumin powder, coriander powder, garam masala, turmeric) along with the cubed tomato. Sauté the mixture until the oil separates from the spices and the tomatoes have softened, about 5-7 minutes.
5
Add one cup of water to the pan and bring to a boil. Once boiling, add the cooked chana dal and let it simmer for an additional 10 minutes, allowing the gravy to thicken.
6
Pour in the coconut milk and gently stir to combine. Remove the pot from the heat.
7
Finish by adding freshly squeezed lemon juice, and adjust salt as needed before serving.
8
Serve the Kerala Coconut Chana Dal Stew warm, accompanied by flatbread or steamed rice for a hearty meal.
Nutrition Information
5g
Fat
29g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kerala Coconut Chana Dal Stew?
It is a hearty Kerala-style dish featuring chana dal, aromatic spices, and creamy coconut milk, suitable as a soup or curry.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the nutritional values per serving?
Each serving contains 200 calories, 5g of fat, 29g of carbohydrates, and 7.5g of protein.
Is this Kerala Chana Dal Stew vegetarian?
Yes, it is a vegetarian dish.
How long should the chana dal be soaked?
The chana dal should be washed and soaked for 2 hours before cooking.
What type of milk is used in this recipe?
The recipe uses one 13.5-ounce can of coconut milk.
What vegetables are included in the stew?
The stew includes shredded cabbage, diced green bell pepper, and cubed Roma tomatoes.
Which dry spices are required?
The spices used are chili powder, cumin powder, coriander powder, garam masala, turmeric, and hing (asafoetida).
What is the benefit of adding hing (asafoetida)?
Hing adds a unique flavor and helps enhance digestion.
How should the ginger be prepared?
The ginger should be minced before being added to the pan.
How much water is needed to cook the dal?
Start by cooking the dal in 4 cups of water, adding more if necessary until soft.
What should I serve with this stew?
It pairs beautifully with steamed rice or flatbread.
When do I add the coconut milk?
Add the coconut milk after the dal has simmered with the spices and the gravy has thickened.
Is this dish spicy?
Yes, it is tagged as spicy and contains both jalapeno and chili powder.
What role does lemon juice play in the recipe?
Freshly squeezed lemon juice is added at the end to finish the dish and balance the flavors.
How many ingredients are in this recipe?
There are a total of 17 ingredients.
How long should I sauté the cabbage and bell pepper?
Sauté them for about 3 minutes until they start to soften.
What is the preparation for the Roma tomato?
The tomato should be cut into large cubes.
How long does it take for the spices to cook?
Sauté the spices and tomatoes for 5-7 minutes until the oil separates.
Can I serve this to children?
Yes, it is described as a hit with both kids and adults.
What kind of oil is recommended?
The recipe calls for 3 tablespoons of oil for sautéing.
How many curry leaves are needed?
The recipe requires 3 whole curry leaves.
How much jalapeno is used?
The recipe uses 1 teaspoon of minced jalapeno.
Should the heat be on when adding lemon juice?
The pot should be removed from the heat before adding the lemon juice.
What is the texture of the finished dal?
The dal should be soft and the gravy should be thick and creamy.
How much turmeric is required?
The recipe uses 1/4 teaspoon of turmeric.
Is this dish suitable for a healthy diet?
Yes, it is tagged as healthy and is packed with protein and vegetables.
How much cumin powder should I add?
Use 1 teaspoon of cumin powder.
What is the preparation for the cabbage?
The cabbage should be shredded before cooking.
Is this a traditional dish?
It is a Kerala-style stew, offering a taste of traditional Kerala flavors.