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Pineapple Coconut Curry
Kind Vegan

Coconut Curry with Pineapple and Split Chickpeas

5 from 2 votes
A comforting coconut-based curry with chana dal and pineapple that balances sweetness, warmth, and gentle spice.
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Ingredients Method Notes

Ingredients
  

  • ¼ cup chana dal soaked for 2 hours
  • 1 cup pineapple cubes
  • 1 cup fresh grated coconut
  • 3-4 dried red chillies adjust to taste
  • 5-6 whole black peppercorns
  • ½ tsp turmeric powder
  • 1 small lemon-sized tamarind or 1 tsp tamarind paste
  • 1 tbsp jaggery or sugar
  • 1 tsp mustard seeds
  • 2 tbsp moringa drumstick leaves optional
  • 2 tsp oil
  • Salt to taste

Method
 

Cook the chana dal
  1. Heat oil in a pan and add the mustard seeds once hot. Let them splutter, then add the moringa leaves and sauté for about 2 minutes.
Add dal and cook
  1. Add the soaked chana dal and 2 cups of water.
  2. Cover and cook until the dal is soft but not mushy.
Add pineapple
  1. Add salt and pineapple cubes.
  2. Cook for another 5-7 minutes until the pineapple softens.
Prepare the masala paste
  1. Grind coconut, red chillies, black pepper, turmeric, and tamarind into a smooth paste using water as needed.
Finish the curry
  1. Stir the ground masala paste into the cooked dal and pineapple. Add jaggery and adjust the salt to taste.
Boil and serve
  1. Bring the curry to a gentle boil, then turn off the heat.

Notes

  • Serve hot with steamed rice or roti
  • Tastes even better after resting for a short while
  • Adjust the curry’s consistency to suit your preference. If it turns out too thin, stir in about 1 teaspoon of rice flour to help thicken it.
  • Coconut milk can be used as a convenient alternative to freshly grated coconut.
  • If you do not have tamarind on hand, lemon juice works well as a substitute and adds a fresh, tangy flavor.
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