Plant Powered Wellness

Coconut Chana Dhal

Prep Time

10 minutes

Prep Notes

Bean Soaking Time: 1 hour

Cooking Time

60 minutes


4 servings


1 cup chana dhal (small, split chickpeas)
4 cups water
1 tin full fat coconut milk
1 tbsp coconut oil
1/2 tbsp cumin seeds
1 tsp grated ginger
2 tomatoes, deseeded & diced
4 tbsps coconut flakes
1/2 tsp sea salt
Juice of 1/2 a lime


  1. If you have time, pour the dried chana dhal in a bowl and cover with fresh water for an hour. This soaking will help speed up your cooking time.
  2. Bring water, coconut milk and chana dhal to boil.
  3. Lower heat to simmer and cook 45 minutes.
  4. Skim foam off the top as you notice it forming.
  5. Heat coconut oil in a small frying pan on medium heat.
  6. Add cumin seeds and grated ginger and cook 3 minutes.
  7. Add the cumin, ginger, coconut flakes and diced tomatoes to dhal pot.
  8. continue cooking until beans are thoroughly cooked (about 10 more minutes).
  9. Add sea salt and lime juice, mix well and serve.


Chana is a variety of chickpea that is small and split in half. Chana dhal is a common dish in India, typically made as a thick soup and served with chapattis (flatbreads), rice, and other vegetable dishes. This recipe is one example of the many ways to make chana dhal.

Look for organic chana dhal in the bulk section of your health food store or in a specialty Indian market. If you can’t find it, substitute with yellow split peas.

Optional: When the dhal is finished cooking, stir through a handful of shredded spinach leaves before serving.