Bengal Coconut Dal

A fragrant, slightly sweet lentil dish made with chana dal, aromatic spices, and toasted coconut flakes.

Vegetarian Healthy Indian Gluten Free Coconut Dal

Estimated Nutrition

Calories

346.6

kcal / serving

1386.4 kcal total

Carbs

40.6g

per serving

162.4 g total

Fat

13.2g

per serving

52.8 g total

Protein

16.3g

per serving

65.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Fruits

tbsp

Coconut

flaked or desiccated

LegumesPulses

250

Chana Dal

thoroughly cleaned

Liquids

1.2

litres

Water

NutsSeeds

0.5

tsp

Turmeric

ground

tsp

Coriander

heaped, ground

tsp

Garam Masala

pinch

Salt

to taste

piece

Green Cardamom Pods

lightly crushed

tsp

Cumin Seeds

piece

Cloves

Cinnamon Stick

0.5

tsp

Brown Mustard Seeds

piece

Bay Leaves

dried

OilsFats

tbsp

Mustard Oil

or unsalted butter or ghee

Vegetables

piece

Red Chillies

dried

Method

Boil water, lentils, and turmeric in a pan.

Simmer lentils for approximately one hour until soft.

Add coriander, garam masala, salt, and sugar to the pan.

Continue cooking until lentils are completely soft and breaking up.

Heat oil or butter in a separate small pan.

Fry cardamom, cumin, cloves, cinnamon, mustard seeds, chillies, and bay leaves for 30 seconds.

Add coconut to the spice mix and stir until golden brown.

Stir the fragrant spice mixture into the cooked lentils and serve.