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Tangy Indian Tamarind Koddel with Chana Dal

Name: Tangy Indian Tamarind Koddel with Chana Dal
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup grated coconut; 5-6 dried red chilies; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp black peppercorns; 1 cup chana dal, soaked overnight; 1 small ball of tamarind, about the size of a lime, soaked and pulp extracted; 1/2 tsp turmeric powder; Salt, to taste; 2 tbsp coconut oil; 1 tsp mustard seeds; A pinch of asafoetida (hing); 10 curry leaves

Koddel is a traditional South Indian curry that features a harmonious blend of spices, coconut, and the tangy flavor of tamarind, perfectly complemented by nutrient-rich chana dal.

5(266 reviews)

·By Ethan Brooks·September 24, 2025

Tangy Indian Tamarind Koddel with Chana Dal — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Spice Paste

For the Koddel

For Tempering

Nutrition

Per serving

Calories: 212 kcal
Protein: 5.23 g
Carbs: 17.18 g
Fat: 14.95 g
Fiber: 5.73 g

Whole recipe

Total

Calories: 849 kcal
Protein: 20.9 g
Carbs: 68.7 g
Fat: 59.8 g
Fiber: 22.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup grated coconut	280	2.7	12	27	7.2
5-6 dried red chilies	18	0.6	4	0.3	0.7
1 tsp coriander seeds	6	0.3	1.1	0.2	0.8
1/2 tsp cumin seeds	4	0.2	0.4	0.2	0.2
1/4 tsp black peppercorns	2	0.1	0.5	0.1	0.3
1 cup chana dal soaked overnight	268	16	45	4	12
1 small ball of tamarind about the size of a lime, soaked and pulp extracted	20	0.5	5	0.1	0.9
1/2 tsp turmeric powder	4	0.1	0.3	0.1	0.3
Salt to taste	0	0	0	0	0
2 tbsp coconut oil	240	0	0	27.7	0
1 tsp mustard seeds	5	0.3	0.3	0.4	0.5
A pinch of asafoetida (hing)	1	0.1	0.1	0	0
10 curry leaves	1	0.1	0.1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chana Dal

1
Rinse and Drain
Rinse the soaked chana dal and drain.
2
Boil Dal
Place the dal in a pot, cover with fresh water, and bring to a boil.
3
Simmer Dal
Simmer until the dal is tender but holds its shape, about 30-35 minutes.

Preparing the Spice Paste

1
Dry Roast Spices
Dry roast the red chilies, coriander seeds, cumin seeds, and black peppercorns in a pan until aromatic.
2
Blend Paste
Allow to cool, then blend with grated coconut into a smooth paste using a little water.
Tip: Add a little water at a time to prevent the paste from becoming too watery.

How to Make Tangy Indian Tamarind Koddel with Chana Dal

Total time: 2 h · Yields 4 servings

1
Cooking the Chana Dal
Drain any excess water from the cooked chana dal. Set aside.
2
Making the Koddel
In a large pan, combine cooked chana dal, spice paste, tamarind pulp, turmeric powder, and salt. Bring to a gentle simmer.
3
Tempering the Koddel
Heat coconut oil in a small pan, add mustard seeds. Once they splutter, add asafoetida and curry leaves, then pour over the koddel.