Chana dal with okra and coconut
- February 2019
- Serves 4
- Hands-on time 25 min, oven/simmering time 60-70 min
”Although this is an unusual combination of flavours, chana dal, okra and fresh coconut work amazingly well together. Chana dal is heavier than other pulses, but here it tastes fresh and light, thanks to the influence of the other ingredients. You’ll find this dish easy to make. Serve it with chapatis or rice.” – Chetna Makan
- Vegetarian recipes
- 15.5g (10.6g saturated)
- 38.6g (5.5g sugars)
- 250g chana dal (split chickpeas)
- 1½ tsp salt
- 1 tsp ground turmeric
- 1 tbsp ghee
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 4 dried red chillies
- 4 banana shallots, thinly sliced into rounds
- 400g okra, cut into 1cm pieces
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 100g fresh coconut, very finely chopped
- Put the chana dal in a deep pan with 1 tsp of the salt, the turmeric and 1 litre boiled water. Cover with a lid and cook over a low-medium heat for 45-50 minutes until the chana dal is soft and all the water has been absorbed. Set aside.
- Heat the ghee in a separate large saucepan over a low-medium heat. Add the mustard seeds, curry leaves and dried red chillies. Cook for a few seconds until they begin to sizzle. Stir in the shallots and cook for 2 minutes until they begin to soften.
- Increase the heat under the saucepan to medium, mix in the okra and cook for about 5 minutes until it begins to turn slimy (don’t worry, the sliminess will disappear during cooking). Stir in the remaining ½ tsp salt, the spices and coconut, then turn the heat to low, cover the pan with a lid and cook for 15-20 minutes until the okra has softened.
- Add the cooked chana dal to the okra, mixing well, then serve.
Once cooked, cool and keep covered in the fridge for up to 2 days. Reheat in a pan to serve, adding a splash of water.
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