Chana Dal Curry (Kerala Style) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Can be used as a soup or a curry to be eaten with rice. My kids LOVE this! Hing is asafoetida powder (the ingredient in Bean-o). It can be found in asian and indian groceries Ingredients:
1 cup channa dal (washed & soaked for 2 hours) |
1 (13 1/2 ounce) can coconut milk |
1 teaspoon ginger |
1 cup cabbage, shredded |
1/2 cup green bell pepper, diced |
3 curry leaves |
1/2 teaspoon chili powder |
1 teaspoon cumin powder |
1/2 teaspoon garam masala |
1 tablespoon lemon juice |
1 teaspoon jalapeno, minced |
1 large roma tomato, cut into large cubes |
3 tablespoons oil |
salt |
1 teaspoon coriander powder |
1/4 teaspoon turmeric |
1/4 teaspoon hing (asafoetida powder) |
Directions:
1. Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
2. Heat oil in another pan.
3. Saute cabbage and bell pepper over high heat, about 3 minutes.
4. Add ginger, jalapeno, hing, dry spices and tomato.
5. Saute until the oil separates from the ingredients in the pan.
6. Add 1 c of water and bring to a boil.
7. Add cooked dal and cook 10 minutes until gravy is thick.
8. Add the coconut milk and remove from heat.
9. Add lemon juice.
10. Serve with flat bread or rice.
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