Tangy Indian Tamarind Koddel with Chana Dal

Name: Tangy Indian Tamarind Koddel with Chana Dal
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
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; 1 small ball of tamarind; 1/2 tsp turmeric powder; Salt; 2 tbsp coconut oil; 1 tsp mustard seeds; A pinch of asafoetida (hing); 10 curry leaves

A flavorful Indian curry with a tangy twist

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.

1 h 30 min
4
Intermediate

Ingredients

For the Spice Paste

1 cup grated coconut

5-6 dried red chilies

1 tsp coriander seeds

1/2 tsp cumin seeds

1/4 tsp black peppercorns

For the Koddel

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

For Tempering

2 tbsp coconut oil

1 tsp mustard seeds

A pinch of asafoetida (hing)

10 curry leaves

Preparation

Marinating the Chana Dal

Rinse and Drain

Rinse the soaked chana dal and drain.

Boil Dal

Place the dal in a pot, cover with fresh water, and bring to a boil.

Simmer Dal

Simmer until the dal is tender but holds its shape, about 30-35 minutes.

Preparing the Spice Paste

Dry Roast Spices

Dry roast the red chilies, coriander seeds, cumin seeds, and black peppercorns in a pan until aromatic.

Blend Paste

Allow to cool, then blend with grated coconut into a smooth paste using a little water.

Add a little water at a time to prevent the paste from becoming too watery.

Cooking Process

Cooking the Chana Dal

Drain any excess water from the cooked chana dal. Set aside.

Making the Koddel

In a large pan, combine cooked chana dal, spice paste, tamarind pulp, turmeric powder, and salt. Bring to a gentle simmer.

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.

Plating & Serving