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Coconut & Pumpkin Chana Dahl


Prep time 20 mins + soaking overnight, Cook time 90 mins


Lorna @lornagarden

Coconut & Pumpkin Chana Dahl


  • 1 tbsp extra virgin, cold pressed olive oil or ghee
  • 2 brown onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 -2 tbsp freshly grated ginger
  • 1 tbsp freshly grated turmeric
  • 1 small hot red chilli, finely chopped
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp garam masala
  • 2 dried bay leaves, crushed
  • ½ tsp high quality salt
  • 2 cups pumpkin, diced into small pieces 
  • 1 ½ cups chana dhal, soaked in filtered water overnight and drained
  • 3 -4 cups vegetable stock
  • 400ml coconut milk
  • 1 cup cherry tomatoes, fresh halved or canned
  • Fresh coriander, coconut yogurt and lime to serve


    • Heat oil in large heavy based pan or clay pot
    • Add onion and cook until lightly golden
    • Add garlic, ginger and chilli and cook for a further 2-3 minutes
    • Add spices and salt and stir for another minute
    • Add the chana dal, pumpkin, coconut milk and stock, bring to the boil and reduce to a simmer
    • Cover partially with lid and cook for 50-60 minute or until dal is cooked through, stirring frequently.
    • Add tomatoes and cook for another 10 minutes. 

    Serving Suggestion:

    Serve in bowls, topped with a dollop of coconut yoghurt, chopped coriander & a squeeze of fresh lime juice.