South Indian Lentil Chia Pudding

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


Chia Pudding

  • 6 tbsp chia seeds
  • 2.25 cups coconut milk
  • 1/8 tsp turmeric
  • 1/4 cup spice paste

Spice Paste

  • 1/4 tsp olive oil
  • 1 pinch asafoetida
  • 1 dried red chili
  • 1/2 tsp urad dhal
  • 1/2 tsp channa dhal
  • 5 almonds soaked in hot water for 10 minutes
  • 1/4 cup water


Spice Paste

  1. Start by preparing the spice paste.

  2. In a small pan, heat the olive oil and asafoetida.

  3. When the asafoetida starts to sizzle, add the next three ingredients in the following order: red chili, urad dhal, then channa dhal.

  4. Let it cool, then in a blender, add the dhal mixture, almonds, and ½ cup water. Blend to create a ¼ cup of the spice paste.

Assemble Chia Pudding

  1. In a mason jar, add the chia seeds, milk, turmeric, and the spice paste.

  2. Stir vigorously for 1 minute, making sure to break apart the chia seeds.

  3. Wait 2 minutes and repeat.

  4. Refrigerate for 2 hours or overnight before eating.

  5. Serve it warm with toppings of your choice. I served it with salted and roasted pumpkin seeds. You could top with kale chips or roasted vegetables (like asparagus).