This tasty coconut dal is like a hug in a bowl. It’s simple, filling and most importantly delicious – perfect for an autumnal mid-week dinner.Serve alongside homemade chapatis.
- 300g Chana Dal
- 6 tbsp desiccated coconut
- 1 tsp rapeseed oil
- 3 cloves garlic – sliced
- 4cm fresh ginger – grated
- 1/2 tsp chilli powder (optional)
- 4 medium ripe tomatoes – chopped
- 2 tsp salt
- 1 tsp sugar
- 1 1/2 tsp cinnamon
- 1 tsp ground cardamom
- 1/2 tsp turmeric
- 120ml water
- Small bunch of fresh coriander
- Wash the chana dal under cold water until the water runs clear. Add to a saucepan and cover with water. Boil for 45 minutes, strain and set aside.
- Toast the coconut in a frying pan on a medium heat. Then tip into a bowl and set aside.
- Put the oil, garlic, ginger and chilli powder in the pan and fry until the garlic begins to turn brown.
- Add the tomatoes and cook until they break down into a paste.
- Sprinkle in the sugar, salt, cinnamon, cardamom and turmeric and cook for a further 5 minutes on a low heat.
- Add the chana dal, water and cook for 5 minutes to bring all the flavours together. You may need to add more water at this point until it is at a consistency that you´re happy with.
- Serve with a little fresh coriander and chapatis.
- 450g plain flour
- 1 tsp salt
- 1 tsp ground cumin (optional)
- 250ml water
- 1 tsp sunflower or vegetable oil
- Place 250g of the flour in a large bowl. Add the salt and cumin. Feel free to switch out the cumin for other ground spices such as coriander or garam masala.
- Add the water, a little at a time, kneading the mixture as you go. Once the dough is soft and elasticated you can wrap it in cling film and place in the fridge for 30 minutes.
- Using the remaining flour, sprinkle a little on to a flat surface.
- Remove the dough from the fridge, divide in to 8 and shape each piece into a ball.
- Roll out each piece into a rough 15cm diameter circle, flouring the surface when necessary.
- Heat a griddle pan and add the oil.
- Place once of the chapatis in the pan and cook for 1-2 minutes or until the dough is bubbling.
- Use a pair of tongs to flip the chapati over and cook for another minute.
- Once cooked, transfer the chapati to a piece of kitchen roll to absorb any excess moisture. Repeat for the remaining pieces of dough.
- Enjoy alongside your coconut dal – no need for rice!