Indian Coconut Dal Recipe
This coconut chickpea dal recipe will impress all of your friends and family. It is simple, delicious, and like a warm hug in a bowl. Indian food recipes are the best for any occasion!
Ingredients
- 1 tbsp olive oil or vegetable oil
- 2 onions
- 3 medium tomatoes or 1 can of tomatoes
- 2 cans chickpea
- 400 ml coconut milk
- 200 gr red split lentils
- 1 tbsp ginger garlic paste
- 1 tbsp garam masala
- 1 teaspoon red chili powder optional
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon Maggi magic masala optional
- salt to taste
- 1 bunch coriander sprinkle on top
- serve with Naan, chapati or Paratha
Instructions
- Add the oil to the pan to heat. Chop the onion in small pieces, blend the tomatoes in a mixer (or use the canned tomatoes).
- Saute the onions until they turn medium brown, then add the tomatoes. Leave until the oil comes to the surface.
- Optional step: add the red lentils to a separate pan to boil. After 5 minutes drain and rinse the lentils until they can be added to the curry.
- Not optional: if you skip step 3, then make sure to rinse the red lentils well before boiling.
- After the onion and tomato have a nice color, add the spices and the ginger garlic paste and let it simmer for another 5 minutes while stirring. Add a little water if needed.
- Add the dal in the pan, coconut milk, and about 150 ml water (add more if the dal is uncooked). Let it simmer until it becomes a nice paste.
- Add the chickpeas and some more water to simmer and soften. The flavors should take 5-10 minutes to come together. Add more water if needed.
- Finally, sprinkle some coriander. Serve with Naan, homemade chapati or even Paratha.