Chana Dal with Coconut

29 May

senagapappu_kobbari
Vudakabettina Senagapappu

Ingredients:

Chana dal 1 cup
Grated coconut 3 tbsps
Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1 tsp
Broken red chillies 5
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and pressure cook chana dal for 3 whistles.
Heat oil, add mustard seeds, urad dal, cumin seeds, broken red chillies.
When dal turns light brown, add cooked chana dal.
Stir fry for few seconds before adding coconut.
Mix well and serve.

Notes: Chana dal should retain its shape after cooking.

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6 Responses to “Chana Dal with Coconut”

  1. Asha May 29, 2007 at 9:29 am #

    Anusha,look like a great side dish and healthy too.
    In B’lore, we make the same (Kosumbari) but do not cook the soaked Chanandal,use drained ,raw dal and season it.

  2. richa May 29, 2007 at 10:10 am #

    this looks so Yum & healthy! also love the pickled baby ginger!

  3. anusharaji May 29, 2007 at 5:29 pm #

    @asha that must be great and simple dish too
    @richa thx…..generally they make this dish in temples as prasadam….they dont add coconut though.
    am glad u liked pickled ginger too 🙂

  4. rajselvisha@gmail.com June 17, 2008 at 2:28 am #

    I like it very much and tried it. you know channa dal is one of my favourite dal.

  5. anna September 4, 2008 at 1:24 am #

    I love to try this recipe but , what is urad dal and chana dal? Is it the same dal that i can find here in malaysia

  6. anusharaji September 4, 2008 at 7:31 am #

    chana dal is different from urad dal
    http://en.wikipedia.org/wiki/Urad_dal

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