Nariyal Na Doodhwali Chana Ni Dar – Chana Dal with Coconut Milk

I, very recently, saw a post by a friend (Baku) on Facebook mentioning how fabulous Chana Dal tastes when one adds coconut milk to it. I’ve been wanting to try this ever since I got to know of it. Well, this afternoon I finally gave it a try and, Baku was not wrong. The dal turned out to be delicious!

Ingredients:

200 grams Chana Dal (split chick peas), soaked for an hour in warm water

3 green chilies, finely chopped

3 medium sized onions, finely chopped

2 tomatoes, finely chopped or grated

1 teaspoon cumin seeds

1 tablespoon ginger-garlic paste

3 teaspoons red chili powder (I use MDH Deghi Mirch powder)

½ teaspoon turmeric powder

½ teaspoon dhanshak masala

¼ teaspoon garam masala powder

¼ teaspoon black pepper powder

1½ teaspoon Parsi sambhar masala

1 teaspoon dhania-jeera powder (coriander-cumin powder)

Coriander leaves, a handful, chopped very fine

Salt to taste

Oil as needed

75-100 grams Maggi coconut milk powder

½ cup water

Method:

1. Wash the soaked chana dal and keep aside. 
2. Heat oil in a pressure cooker. Add cumin seeds, chopped green chilies and chopped onions.
   
   
3. Sauté till onions turn brown.
   
   
4. Add ginger-garlic paste, chili powder, turmeric powder, dhanshak masala, garam masala powder, black pepper powder, Parsi Sambhar masala, dhania-jeera powder and sauté on medium heat for a few seconds till the masala is cooked.
   
   
5. Add the tomatoes and cook till the raw tomato smell is no longer evident and the tomatoes-dry masala mix comes together. 
6. Add the chopped coriander leaves and cook for a few more seconds. 
7. Add the chana dal and give mix a good stir. 
8. Add 2¾ cups of water.
   
   
9. Add salt to taste. 
10. Pressure cook for two whistles and shut off the stove. Allow the pressure to release gradually by itself.
    
    
11. Empty the contents of the cooker in a vessel and put it back on the stove on very low heat to simmer. 
12. Check seasoning and adjust if needed. 
13. Mix coconut milk powder and ½ cup water. Ensure there are no granules. 
14. In a slow stream add the coconut milk to the dal and continue simmering the dal for 5 more minutes. 
15. Serve with fried fish and chapatis.
    
    

Chef’s Notes:

1. I used 3 teaspoons of red deghi mirch powder. If you are using a spicier or milder version, please adjust the quantity as suited to your palate. 
2. If Parsi Sambhar and Dhanshak masalas are not available to you, feel free to make the dal without these two masalas. It won’t turn out bad, I promise. 😊 
3. I added finely chopped coriander in the masala as mum hates raw coriander leaves and does not allow me to add it as garnish. You may add it as I have or at the end once the dal is ready. 
4. 100 grams of coconut milk powder was perfect, but if you prefer a lighter flavour of coconut milk, decrease the quantity to 75 grams. Alternately, if you aren’t as lazy as I am, make fresh coconut milk. Use the first thick extraction of coconut milk. Add according to taste. 
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