Chana dal with coconut, cumin and green chilli
Nutty split chickpeas simmered until soft, with a coconut and cumin tempering. Earthy and filling.
- Time1 hr 10
- LevelEasy
- Costabout £0.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the chana dal in cold water for 1 hour if you have time, then drain. It cooks faster and more evenly.
60 min - 2
Put the dal in a pan with the water, turmeric and salt. Bring to the boil, skim, and simmer partly covered for 40 minutes until tender but not mushy.
40 min - 3
Heat the coconut oil in a pan. Add the cumin seeds for 20 seconds, then the onion. Cook for 8 minutes until golden.
8 min - 4
Add the ginger, garlic, green chilli and tomato and cook for 5 minutes until soft.
5 min - 5
Tip the masala into the dal with the coconut and garam masala. Simmer for 5 minutes.
5 min - 6
Scatter with coriander and serve with rice or chapatis.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.