Chana Dal in Coconut Gravy

Ingredients list for Chana Dal in Coconut Gravy

• 1 cup Split Bengal gram (chana dal) soaked for 4 hours and drained
• 2 tablespoons Scraped fresh coconut
• to taste Salt
• 2 tablespoons Oil
• 3-4 Dried red chillies
• 1 teaspoon Split skinless black gram (dhuli urad dal)
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafeotida (hing)
• 12-15 Curry leaves

Method

1. Boil 2 cup water in a non-stick pan. Add split Bengal gram and salt, mix well, cover and cook till the gram is done.
2. Heat oil in another non-stick pan. Roughly chop dried red chillies.
3. Add black gram and mustard seeds to the 2nd pan, and let the seeds splutter. Add asafeotida, curry leaves and dried chillies and mix well.
4. Add the tempering to the cooked Bengal gram and mix well. Cover and cook for a minute.
5. Lightly mash the Bengal gram with the back of the ladle. Add coconut and mix well. Simmer for a minute.
6. Transfer into a serving bowl and serve immediately.

Nutrition Info