Chana Dal Curry Kerala Style Recipes

CHANA DAL CURRY (KERALA STYLE)

Chana Dal Curry (Kerala Style) image

Can be used as a soup or a curry to be eaten with rice. My kids LOVE this! Hing is asafoetida powder (the ingredient in Bean-o). It can be found in asian and indian groceries

Provided by JacquelineS

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup channa dal (washed & soaked for 2 hours)
1 (13 1/2 ounce) can coconut milk
1 teaspoon ginger
1 cup cabbage, shredded
1/2 cup green bell pepper, diced
3 curry leaves
1/2 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon jalapeno, minced
1 large roma tomato, cut into large cubes
3 tablespoons oil
salt
1 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon hing (asafoetida powder)

Steps:

Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
Heat oil in another pan.
Saute cabbage and bell pepper over high heat, about 3 minutes.
Add ginger, jalapeno, hing, dry spices and tomato.
Saute until the oil separates from the ingredients in the pan.
Add 1 c of water and bring to a boil.
Add cooked dal and cook 10 minutes until gravy is thick.
Add the coconut milk and remove from heat.
Add lemon juice.
Serve with flat bread or rice.

CHANA DAL KOFTA CURRY

Chana Dal Kofta Curry image

Make and share this Chana Dal Kofta Curry recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 24

Ingredients

150 g channa dal, soaked for 2 hours
2 medium onions, peeled,washed and finely chopped
1 inch fresh ginger, peeled,washed and chopped
2 cloves garlic, peeled,washed and chopped
3 green chilies, washed,ends trimmed and finely chop the rest of the chillies
1 tablespoon chopped fresh curry leaf
1 tablespoon fresh coriander leaves, finely chopped
2 cloves
1/4 inch cinnamon stick
1 teaspoon anise seed
salt
oil, to fry
1/2 cup fresh coconut, ground to a paste
1 1/2 teaspoons ginger-garlic paste
1 large onion, peeled,washed and finely chopped
2 fresh tomatoes, washed,peeled and finely chopped
1/4 teaspoon turmeric powder
2 teaspoons red chili powder
1/2 teaspoon garam masala powder
2 cloves
1/4 inch cinnamon stick
1/2 teaspoon anise seed
salt
2 tablespoons oil

Steps:

Grind the chana dal with the cloves, cinnamon stick, aniseeds, ginger and garlic pastes to a paste.
Add the finely chopped ingredients with salt to the ground chana dal.
Make small balls out of this mixture.
Heat oil in a wok.
Gently, lower the balls into the hot oil.
Deep fry the balls until lightly browned on either side.
Drain on clean and absorbent paper towels and keep aside.
Now, prepare the gravy.
To do so, heat 2 tbsps.
of oil in a pan.
Add the cloves, aniseeds and cinnamon stick.
Stir-fry for a minute.
Toss in the onion and stir-fry until it is lightly browned.
Add the ginger-garlic paste.
Stir-fry for 3 minutes.
Add the masala{spice} powders and stir-fry for 2 minutes.
Then add the tomatoes and salt.
Mix well and cook on medium flame until the oil starts leaving the sides of the pan.
Now stir in the ground coconut paste.
Stir and cook for 3 minutes.
Add a cup of water.
Allow it to boil for 6 minutes.
Now, gently add the fried koftas, one by one, and allow this dish to cook on simmer{low flame} for 5 minutes.
Garnish with corriander leaves.
Serve hot with rotis or rice.
Enjoy!

Nutrition Facts : Calories 406.6, Fat 17.4, SaturatedFat 5.8, Sodium 43.9, Carbohydrate 54.6, Fiber 14.1, Sugar 16.1, Protein 13.4

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