epicurious5.0
Chana Dal With Okra and Coconut
The flavors of chana dal, okra, and fresh coconut work amazingly well together in this Indian vegetarian dish. Serve this dal with rice or chapati.
👥 4 Servings👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Put the chana dal into a deep saucepan with 1 teaspoon of the salt, the turmeric, and the measured boiling water. Cover the pan with a lid and cook over medium–low heat for 45–⏱️ 50 minutes, until the chana dal is soft and all the water has been absorbed. Set aside.
2
Heat the ghee in a separate large saucepan over medium–low heat. Add the mustard seeds, curry leaves, and dried red chiles and cook for a few seconds, until they begin to sizzle. Stir in the shallots and cook for ⏱️ 2 minutes, until they begin to soften.
(9oz) split chickpeas (chana dal)250gcurry leaves10(14 oz.) okra, cut into ½-inch pieces400g(3½ oz.) fresh coconut, very finely chopped100gdried red chiles4
3
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 about the slime at this point—it will disappear during cooking).
4
Stir in the remaining salt, the spices and coconut, then reduce the heat to low, cover the pan with a lid and cook for 15–⏱️ 20 minutes, until the okra has softened and the slime has disappeared.
5
Add the cooked chana dal to the okra, mixing well. Serve immediately.
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