Chana Dal Fry Recipe – Spicy Capsicum & Coconut Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Chana Dal Fry Recipe – Spicy Capsicum & Coconut Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful side dish that goes with everything. This Chana Dal Fry is exactly that – a vibrant mix of lentils, capsicum, and coconut that’s ready in under an hour. I first made this when I was craving something a little different from the usual dal, and it quickly became a family favorite. It’s the perfect balance of spicy, savory, and slightly sweet. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal Fry is a winner for so many reasons. It’s quick to make, uses easily accessible ingredients, and is packed with flavor. It’s a fantastic way to add some extra protein and veggies to your meal. Plus, the combination of capsicum and coconut is just divine. Seriously, you won’t be able to stop at one serving!

Ingredients

Here’s what you’ll need to whip up this delicious Chana Dal Fry:

• 0.5 cup Chana Dal (Split Bengal Gram) – about 125g
• 1 Capsicum (Bell Pepper)
• 1 Onion
• 1 Green Chilli
• 1 tbsp Red Chilli Powder
• 0.25 tbsp Turmeric Powder – about 1.25g
• 2-3 tbsp Dry Coconut Powder – about 15-20g
• 2-3 springs fresh Coriander leaves
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: Type and Soaking Considerations

Chana Dal, also known as Bengal Gram, is the star of the show. Using good quality chana dal makes a huge difference. Soaking it for at least 30 minutes helps it cook faster and become beautifully tender. Don’t skip this step!

Capsicum: Choosing the Right Variety

I usually use green capsicum for this recipe, but you can experiment with red or yellow for a sweeter flavor and a pop of color. Just make sure it’s firm and crisp.

Dry Coconut Powder: Regional Variations & Freshness

Dry coconut powder adds a lovely sweetness and texture. You can find it in most Indian grocery stores. If you can, try to get freshly grated coconut and dry it yourself – the flavor is incredible! In some South Indian households, they even lightly roast the coconut before powdering it for an extra layer of flavour.

Spices: The Role of Red Chili Powder & Turmeric

Red chilli powder gives this dish its lovely warmth. Adjust the amount to your liking – I’ll share how later! Turmeric adds color and a subtle earthy flavor, plus it’s great for you.

Oil: Best Oils for Indian Cooking

I prefer using vegetable oil or sunflower oil for this recipe, but you can also use groundnut oil for a more traditional flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good rinse and soak it in water for about 30 minutes. This softens it up nicely. Then, drain the water and pressure cook the dal with a tiny drop of oil until it’s tender but still holds its shape – usually 2-3 whistles in my pressure cooker. Set it aside.
2. Now, heat a generous splash of oil in a kadai or a heavy-bottomed pan. Add the sliced onions and sauté them until they turn translucent and slightly golden.
3. Next, toss in the chopped capsicum and slit green chilli. Add the red chilli powder, turmeric powder, and salt. Give everything a good mix and cook until the capsicum softens a bit, stirring occasionally so it doesn’t stick.
4. It’s time to add the cooked chana dal to the pan. Mix it all together really well, making sure the dal is coated in all those lovely spices.
5. Now for the magic! Stir in the dry coconut powder with a splash of water. Cook for 3-4 minutes, stirring constantly, until you can no longer smell the raw coconut aroma.
6. Finally, garnish with freshly chopped coriander leaves. Serve hot with steamed rice and a side of chaaru (tamarind soup) – it’s a match made in heaven!

Expert Tips

• Don’t overcook the chana dal! You want it to be tender, but not mushy.
• If the mixture seems too dry, add a tablespoon or two of water.
• Taste and adjust the seasoning as needed.

Variations

• My Mom’s Version: My mom always adds a pinch of asafoetida (hing) while sautéing the onions – it adds a wonderful depth of flavor.
• Extra Veggies: Feel free to add other veggies like chopped tomatoes or carrots.
• Nutty Twist: A sprinkle of roasted peanuts adds a nice crunch.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

Yes, this Chana Dal Fry is completely gluten-free.

Spice Level Adjustment (Mild to Hot)

Want to adjust the heat? Easy!

• Mild: Use ½ tbsp of red chilli powder.
• Medium: Stick to the 1 tbsp.
• Hot: Add 1 ½ – 2 tbsp of red chilli powder, or even a pinch of cayenne pepper.

Festival Adaptation (Suggestions for specific festivals)

This dish is perfect for festivals like Onam or Pongal as a side dish. During Ganesh Chaturthi, it can be offered as part of the prasad.

Serving Suggestions

This Chana Dal Fry is incredibly versatile. It’s fantastic with:

• Steamed rice
• Roti or Paratha
• Chaaru (Tamarind Soup)
• Yogurt

Storage Instructions

Leftover Chana Dal Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak Chana Dal for quick cooking?

Soaking in warm water for at least 30 minutes is best. You can even add a pinch of turmeric to the soaking water!

Can I use fresh coconut instead of dry coconut powder?

Absolutely! Use about ½ cup of grated fresh coconut. You might need to cook it a little longer to dry it out.

How can I adjust the spice level of this Chana Dal Fry?

As mentioned earlier, adjust the amount of red chilli powder to your preference.

What is a good accompaniment to Chana Dal Fry besides rice and chaaru?

Roti or paratha are excellent choices! A simple yogurt raita also complements the flavors beautifully.

How long does leftover Chana Dal Fry stay fresh in the refrigerator?

Up to 3 days in an airtight container.