Coconut Dal with Chapatis

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.


(Serves 4)



  • 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


  1. 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.
  2. Toast the coconut in a frying pan on a medium heat. Then tip into a bowl and set aside.
  3. Put the oil, garlic, ginger and chilli powder in the pan and fry until the garlic begins to turn brown.
  4. Add the tomatoes and cook until they break down into a paste.
  5. Sprinkle in the sugar, salt, cinnamon, cardamom and turmeric and cook for a further 5 minutes on a low heat.
  6. 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 youยดre happy with.
  7. Serve with a little fresh coriander and chapatis.



(makes 8)


  • 450g plain flour
  • 1 tsp salt
  • 1 tsp ground cumin (optional)
  • 250ml water
  • 1 tsp sunflower or vegetable oil


  1. 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.
  2. 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.
  3. Using the remaining flour, sprinkle a little on to a flat surface.
  4. Remove the dough from the fridge, divide in to 8 and shape each piece into a ball.
  5. Roll out each piece into a rough 15cm diameter circle, flouring the surface when necessary.
  6. Heat a griddle pan and add the oil.
  7. Place once of the chapatis in the pan and cook for 1-2 minutes or until the dough is bubbling.
  8. Use a pair of tongs to flip the chapati over and cook for another minute.
  9. Once cooked, transfer the chapati to a piece of kitchen roll to absorb any excess moisture. Repeat for the remaining pieces of dough.
  10. Enjoy alongside your coconut dal – no need for rice!

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