Delicious Chana Dal Veg Papad Curry | Chana Dal Veg Coconut Curry | Cauliflower Potato Curry

A beautiful combination of Dal & Veggies cooked in a delicious Coconut Curry & to make it more fun we add fried papad into the curry which takes to a completely different level in flavour. A simple curry to prepare but a real treat for your taste buds with its textures & flavours.

A must try veg curry made with simple ingredients. Garlic, Ginger, Green chillies are coarsely crushed & sautéed in oil along with Onions, Curry leaves, Tomatoes & for a Beautiful Smokey flavour Coriander powder is added. Then we add Veggies (cauliflower, potatoes) & let it all blend until veggies are cooked. After which we add cooked Chana Dal/Split Chickpeas & we let it simmer. Then we finish by adding Coconut paste or Coconut cream. Now we add fried papad & let it all soak, blend to a delicious curry.

Please do try this dish. This curry goes great with Hot Rice, Phulkas, Dosa etc.

You can also watch my video on YouTube


  • ½ Cup – Chana Dal/Split Chickpeas
  • ½ Tsp – Castor Oil (We add it as it helps dal cook well & for health benefits)
  • ½ Tsp – Turmeric Powder
  • 1 Tbsp – Garlic cloves
  • 1 Tbsp – Ginger
  • 1 – Green Chilli (this gives less heat, 1-2 more for heat)
  • ¼ Cup – Fresh grated Coconut (instead you can add ½ cup thick Coconut Cream)
  • 4 Tsp – Oil
  • ½ Tsp – Mustard, Cumin/Jeera seeds
  • ¼ Tsp – Asafoetida
  • 8-10 – Curry Leaves
  • 1 – Medium Onion
  • 1 – Medium Tomato
  • 1 heap Tsp – Coriander/Dhania powder
  • 1 ½ Tsp – Salt
  • 1 Large – Potato (1 cup)
  • 1 ½ Cups – Cauliflower Florets
  • Water as required
  • 2-3 Papad (we cut each into 3 strips)


1.Prep work: Rinse & soak Chana Dal-

  • We rinse & soak chana dal/split chickpeas for atleast 2-3 hours or you can soak it in hot water for atleast 1 hour.

2.Prep work: Crush Garlic, Ginger, Green Chilli-

  • We add garlic, ginger, green chilli into a mortar & pestle, we coarsely crush it & set it aside.

3.Prep work: Grind Coconut paste-

  • We add ¼ cup freshly grated coconut into a mixy/blender jar.
  • Add ¼ cup warm water & grind.
  • Half way through we add few tbsp water & grind to smooth paste.
  • We set it aside.

4.Prep work: Cook Chana Dal-

  • Once Chana dal/split chickpeas has plumped well.
  • We add soaked Chana dal with water into pressure cooker.
  • Add 2 cups more water.
  • We add castor oil, ¼ Tsp turmeric powder
  • We lock lid, let it make 4-5 whistles & turn off heat.
  • Once the pressure has come down we open lid.
  • We slightly mash the dal with the back of spoon.
  • We set it aside.

We prepare the Curry:

  • Heat a wide pan/wok (please keep heat on low).
  • Add oil, as oil heats add mustard, cumin seeds & asafoetida.
  • As mustard crackles add curry leaves & sauté.
  • Now we add the garlic, ginger & green chilli we crushed earlier & sauté.
  • Add salt & then add onion, sauté (please turn heat to medium low).
  • We let onion cook until soft & translucent.
  • Once onion is soft & translucent we add tomato & sauté.
  • We cook tomato until soft.
  • Then add coriander powder & sauté.
  • We add potato, cauliflower florets & sauté (we cut veggies same size so they cook even).
  • We add ½ cup water, cover with lid & let veggies cook.
  • After few minutes we open lid & check if veggies are cooked.
  • Once veggies are cooked we add the cooked dal we prepared earlier.
  • We add 1 cup of water into pressure cooker mix & pour the water into the curry.
  • Mix well & let it come to boil.
  • Add ¼ tsp turmeric powder mix well.
  • Once the mixture comes to boil we add the coconut paste we prepared earlier or you can add thick coconut cream too.
  • Mix well & we check consistency, add water if required (for this curry slightly thick consistency is good).
  • As it starts to boil turn off heat.
  • We cut papad into 3 pieces each & fry the cut papad pieces in oil (if we cut papad into small pieces they may disintegrated in the curry).
  • Now we gently tuck the papad pieces one at a time into the curry
  • Added 6-8 pieces of papad or you can skip this step too.
  • Then with a spoon we scoop curry & pour it onto the papad pieces to let it soak well (this curry thickens as it cools so ensure you get right consistency before adding the papad).
  • We cover with lid & let papad soak in the curry well.
  • After few minutes it is ready to serve.

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