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A simple and nutritious South Indian stir-fry made with split chickpeas, fresh coconut, and a classic tempering. This wholesome dish from Karnataka is a perfect side for rice or rotis. Similar to Sundal from Tamil Nadu, this dish showcases regional variations in South Indian cuisine.
For 4 servings
Prepare the Chana Dal
Prepare the Tempering (Oggarane)
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A simple and nutritious South Indian stir-fry made with split chickpeas, fresh coconut, and a classic tempering. This wholesome dish from Karnataka is a perfect side for rice or rotis. Similar to Sundal from Tamil Nadu, this dish showcases regional variations in South Indian cuisine.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 294.97 calories per serving with 11.33g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine and Finish the Palya
Incorporate finely chopped vegetables like carrots, green beans, or raw mango along with the tempering for added crunch and nutrition.
Add 1/2 cup of crumbled paneer or firm tofu at the end with the coconut for a more substantial dish.
Add 1/4 to 1/2 teaspoon of red chili powder along with the salt for extra heat.
This recipe can also be made with whole green moong dal or black chickpeas (kala chana), adjusting the soaking and cooking times accordingly.
Chana dal is an excellent source of vegetarian protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
The high fiber content from the dal aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dish provides complex carbohydrates that release energy slowly, preventing sudden spikes in blood sugar and providing sustained energy throughout the day.
Chana dal is a good source of minerals like manganese, folate, iron, and phosphorus, which are vital for bone health, red blood cell formation, and energy metabolism.
One serving of Chana Dal Palya (approximately 1 cup or 135g) contains around 250-280 calories, primarily from the lentils, coconut, and oil.
Yes, it is very healthy. It's rich in plant-based protein, dietary fiber, and essential minerals. It's a balanced side dish that supports digestive health and provides sustained energy.
The dal was likely overcooked. To avoid this, check for doneness frequently after 15 minutes of simmering. The dal should be soft enough to press easily but still hold its individual shape. Using a pressure cooker can also lead to mushiness if cooked for too long.
This dish is traditionally made with chana dal (split chickpeas). While you could use canned whole chickpeas (garbanzo beans), the texture and flavor will be quite different. If you do, rinse them well and add them directly to the tempering, cooking for just 3-4 minutes to heat through.
Fresh coconut is key to the authentic flavor and texture of a palya. You can use frozen grated coconut (thawed) as a substitute. Desiccated coconut can be used in a pinch, but it will result in a drier dish. If using desiccated, you might want to sprinkle a little water over it before adding.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The palya tastes great cold or can be gently reheated in a pan or microwave.