Coconut Dhal Recipe Indian Recipe For Chicken

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CHICKPEA & COCONUT DHAL



Chickpea & coconut dhal image

You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside

Provided by Diana Henry

Categories     Dinner, Main course, Side dish

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 22

1½ tbsp ghee or groundnut oil
2 onions , finely chopped
8 garlic cloves , finely chopped
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tbsp nigella seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 cinnamon stick
½ tsp chilli flakes
4 cardamom pods , seeds removed and ground
2 bay leaves
2 x 400g cans chickpeas , drained
75g yellow split peas
400ml can coconut milk
2 tbsp ghee , or unsalted butter
2 shallots , finely sliced
1 tbsp cumin seeds
1 tsp black mustard seeds
½ tsp chilli flakes
3 tbsp coriander leaves , chopped

Steps:

  • Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
  • To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

CHICKPEA DAAL (INDIAN)



Chickpea Daal (Indian) image

This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.

Provided by RavJJ

Categories     Vegetable

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups chickpeas (not canned)
1 1/2 teaspoons salt
1 1/2 large chopped onions
10 garlic cloves
3 tablespoons butter
1 inch chopped ginger (finely chopped or put in food processor)
2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
1 green onion, chopped
0.25 (6 ounce) can tomato paste
2 small potatoes, cut into chunks
2 teaspoons chana masala (optional)
1 teaspoon dry crushed red pepper
2 tablespoons garam masala (found in Indian stores or ethnic food section)
1 teaspoon turmeric
water

Steps:

  • Wash chickpeas in water.
  • Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
  • Leave overnight to soak.
  • Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
  • Cover and turn down to medium (level 5) heat, skim off any white foam.
  • Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
  • Take off heat.
  • In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
  • When onions are thoroughly transparent put in ginger.
  • Continue to sauté until mixture is sticking to bottom and brown bits are evident.
  • Put onion mixture in a food processor and mix (not steadily) until smooth.
  • Process tomato, 1/2 tomato portions at a time.
  • Put mixture back into large pot.
  • Add green onion.
  • Heat should be at (medium-high) level 8.
  • When mixture starts to bubble add tomato paste.
  • Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
  • Add in potatoes.
  • Add in chana masala.
  • Reduce heat to level 7.
  • Put in chickpeas with a slotted spoon.
  • Water is NOT put in, but put aside for later.
  • Mix for about 2 minutes Add in red pepper, masala.
  • Mix for a further 2 minutes.
  • Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
  • Add turmeric.
  • Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
  • Once potatoes are tender, the daal is done.
  • This daal is typically eaten with Indian bread- naan or chapati.
  • As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
  • If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

INDIAN COCONUT CHICKEN CURRY



Indian Coconut Chicken Curry image

Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.

Provided by cookiemonster

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 20

3 tablespoons vegetable oil, or more as needed
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1 dried red chile, broken in half, or more to taste
1 pinch asafoetida powder
1 large onion, finely sliced
2 cloves garlic, minced
1 large bay leaf
1 teaspoon minced fresh ginger root
¼ teaspoon ground turmeric
3 fresh curry leaves, or more to taste
½ teaspoon chili powder, or more to taste
1 pinch ground black pepper
1 ¼ pounds skinless, boneless chicken breasts, cut into large pieces
½ teaspoon ground coriander
1 cup coconut milk
½ teaspoon tamarind paste, or more to taste
salt to taste
1 pinch garam masala
1 cup water, or as needed

Steps:

  • Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
  • Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g

COUNTRY STYLE CHICKEN CURRY WITH DHAL



Country Style Chicken Curry With Dhal image

This simple country style recipe was sent to me by an Indian friend. The use of a pressure cooker cuts the cooking time, so the whole dish is finished in under half an hour. You won't find this food in an Indian restaurant, as it is very authentic. Tastey, serve with plain boiled rice.

Provided by Brian Holley

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

750 g chicken, cubed
2 tablespoons oil
1 onion, chopped
2 teaspoons garam masala
1 teaspoon fresh gingerroot, grated
1 teaspoon garlic, crushed to a paste
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 tablespoon coriander powder
1 tablespoon coconut, dessicated non sweetened
300 ml water
1 chicken stock cube
150 g lentils, precooked (bottled)
1 teaspoon garam masala
1 tablespoon coriander leaves, chopped

Steps:

  • Heat the oil in a pressure cooker over medium heat. Add the chopped onion and 2 tsp garam masala. Fry till the onions just start to colour.
  • Add the ginger, garlic, tumeric and chicken. Stir to coat the chicken with the spices.
  • Add the chilli powder, coriander powder, coconut, water and stock cube.
  • Place lid on cooker and bring up to presure, cook for 10 minutes.
  • Release the pressure, add the lentils, stir through to allow the lentils to warm, add the last of the garam masala stir. Adjust seasoning to your taste.
  • Serve garnished with the chopped coriander leaves.

Nutrition Facts : Calories 539.5, Fat 36.8, SaturatedFat 10.2, Cholesterol 140.8, Sodium 436.4, Carbohydrate 12, Fiber 4.1, Sugar 2.1, Protein 39.1

COCONUT DHAL



Coconut Dhal image

Make and share this Coconut Dhal recipe from Food.com.

Provided by English_Rose

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces red lentils
1 2/3 cups coconut milk
1 ounce cilantro, leaves (or curry leaves)
2 tomatoes, chopped
salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 green chili peppers, deseeded and sliced
2 teaspoons black mustard seeds
2 onions, one finely chopped, one sliced
4 tablespoons oil

Steps:

  • Put the lentils, coconut milk, the chopped onion, tomatoes, chilis and spices in a pan with 1 1/4 cups water, season and simmer for 20 minutes, until the lentils are tender.
  • Fry the sliced onion in the oil until crisp, add the curry leaves (or cilantro) and mustard seeds and sizzle together.
  • Pour over the lentils. Serve with flatbread.

Nutrition Facts : Calories 626.8, Fat 37.8, SaturatedFat 21.7, Sodium 76.9, Carbohydrate 58.4, Fiber 12, Sugar 12.9, Protein 20.9

COCONUT DHAL



Coconut Dhal image

Make and share this Coconut Dhal recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

250 g red lentils (also called masoor dal or Egyptian lentils)
400 ml coconut milk
1/4 of fresh curry leaves or 1/4 coriander leaves
2 medium chopped tomatoes
1 teaspoon turmeric
2 -3 green chilies, sliced
2 teaspoons black mustard seeds
2 onions, one finely chopped, one sliced

Steps:

  • Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.
  • Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
  • Pour over the lentils. Serve with flatbreads.

Nutrition Facts : Calories 469.8, Fat 23.7, SaturatedFat 19.5, Sodium 26.2, Carbohydrate 51.3, Fiber 9.3, Sugar 6, Protein 19.8

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