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Chana Dal Curry Kerala Style

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Ingredients

Adjust Servings:
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

Nutritional information

431
Calories
178 g
Calories From Fat
19.9 g
Total Fat
11.4 g
Saturated Fat
0 mg
Cholesterol
39.7 mg
Sodium
58.2 g
Carbs
6.8 g
Dietary Fiber
39 g
Sugars
7.7 g
Protein
145g
Serving Size

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Chana Dal Curry Kerala Style

Features:
    Cuisine:

    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

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chana Dal Curry (Kerala Style),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,This is really yummy! I only added half a can of coconut milk and skipped the hing. It’s really spicy, so I might do half the pepper next time. Thanks Jacqueline!


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    Steps

    1
    Done

    Cook Dal in 4 C of Water Until Soft, Adding More Water as Needed. Drain and Set Aside.

    2
    Done

    Heat Oil in Another Pan.

    3
    Done

    Saute Cabbage and Bell Pepper Over High Heat, About 3 Minutes.

    4
    Done

    Add Ginger, Jalapeno, Hing, Dry Spices and Tomato.

    5
    Done

    Saute Until the Oil Separates from the Ingredients in the Pan.

    6
    Done

    Add 1 C of Water and Bring to a Boil.

    7
    Done

    Add Cooked Dal and Cook 10 Minutes Until Gravy Is Thick.

    8
    Done

    Add the Coconut Milk and Remove from Heat.

    9
    Done

    Add Lemon Juice.

    10
    Done

    Serve With Flat Bread or Rice.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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