Coconut Dal is a real lifesaver of a dish that everyone loves. While making it preferably have some lime pickle and assorted chutneys on the table for each person to add to their own bowl.
This week CafeOn brings you the simplest recipe of Coconut Dal to make at home. Let’s know about the recipe-
Ingredients
- Toor dal, 250g (or red lentils)
- Cinnamon stick, 1
- Turmeric, 1 level tsp
- Coconut milk can, 165ml
- Vegetable oil, 3 tbsp
- White onion, 1 large (peeled and diced)
- Garlic cloves, 3 (peeled and finely sliced)
- Thumb-sized ginger, 2 pcs (grated with skin)
- Garam masala, 1 level tsp
- Cumin seeds, 1 tsp (toasted and ground)
- Coriander seeds, 1 tsp (toasted and ground)
- Mustard seeds, 2 tsp
- Curry leaves, 25 or so
- Plum tomatoes, 2 whole (peeled)
Method
- Give the lentils a good rinse in plenty of cold water to distribute any of the starchy dust that would make the dal gluey.
- Put the lentils in a large saucepan with 1.2 liters of cold water, the cinnamon stick, and the turmeric and bring to a boil.
- Skim off any froth that surfaces and simmer for one hour or until the lentils are cooked.
- Add the coconut milk and a little salt. Do not let this mixture boil the coconut will curdle if this happens. Continue to cook for a further 15 minutes until it has thickened but remains soupy.
- Take the pan off the heat.
- In a frying pan over moderate heat add the oil, then fry the onion until soft and beginning to turn golden brown for about 10 minutes.
- Add the garlic and grated ginger and continue to fry for a further three minutes.
- Add the spices, mustard seeds, and curry leaves put a lid on the pan, and gently fry until the mustard seeds have stopped jumping about and crackling.
- Add the two tomatoes and cook for about 5 minutes until broken down and mixed well with the spices.
- Add the spiced onion tomato mix back into the dal, stir well and check the seasoning.
- Serve with plain boiled rice and raita.
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