Creamy Coconut Lentil Dal with Spices

Lentil Dal with Coconut Milk Recipe

This Lentil Dal with Coconut Milk is a rich and creamy South Indian-inspired dish that’s both comforting and full of flavor. With the earthiness of fresh toor dal (pigeon pea), the subtle heat of green chilies, and the creamy smoothness of coconut milk, this dish is sure to become a staple in your kitchen. Perfectly paired with steamed rice, pickles, and papad, it’s a meal that will take you on a culinary journey to the heart of Southern India.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian

Instructions:

1. Prepare the Lentils:

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   • Begin by thoroughly washing the fresh green toor dal (pigeon peas) to remove any dust and impurities.
   • Pressure cook the lentils in a pressure cooker with water, salt, and turmeric for about 5-6 whistles or until they are soft and tender.
   • Once done, allow the pressure to release naturally before opening the lid. Keep the cooked lentils aside and reserve the cooking water for later use.

2. Prepare the Tempering:

   • Heat 1 tablespoon of ghee in a kadhai (or a deep Dutch oven) over medium heat.
   • Once the ghee has melted and is hot, add the panch phoran masala (a blend of mustard seeds, cumin seeds, fennel seeds, fenugreek, and nigella seeds). Let the seeds crackle for a few seconds.
   • Break the dry red chilies in half and add them to the pan. Roast them for a few seconds to release their flavor.
   • Add the grated ginger, finely chopped garlic, and green chilies to the tempering. Stir them for 2 minutes until the spices become fragrant and the mixture begins to sizzle, but ensure they don’t burn.

3. Add the Onion and Masalas:

   • Now, add the finely chopped onion to the pan and sauté for about 3-4 minutes until the onion turns soft and golden brown.
   • Sprinkle in the curry powder (or garam masala), kashmiri red chili powder, and turmeric powder. Stir well to combine all the spices with the onion. Cook for another 2-3 minutes to allow the flavors to meld together.

4. Cook the Tomatoes:

   • Add the finely chopped tomatoes and stir to combine with the masala mixture. Let the tomatoes cook for 3-4 minutes until they soften and the oil begins to separate from the masala.
   • If the masala starts to stick to the pan, add a small splash of water to loosen it up.

5. Combine the Lentils and Coconut Milk:

   • Once the tomatoes are softened, carefully add the cooked lentils to the pan with the masala mixture. Stir well to coat the lentils evenly with the spices.
   • Add 1 cup of the reserved lentil water (or more if needed to adjust the consistency of the dal) along with the coconut milk. Stir everything together, ensuring that the dal is smooth and well combined.
   • Check the salt and adjust if necessary. Bring the dal to a gentle boil, then reduce the heat to low and allow it to simmer for a few minutes to thicken and incorporate the flavors.

6. Final Touches:

   • Once the dal has thickened to your liking, turn off the heat and stir in freshly chopped coriander leaves for added flavor.
   • Squeeze lemon juice into the dal to brighten the flavors.

7. Serve:

   • Garnish the dal with fresh coconut bits and a few extra coriander leaves.
   • Serve the Lentil Dal with Coconut Milk hot, accompanied by a bowl of steamed rice, a side of tangy pickle, and crisp papad for a complete and satisfying meal.

Tips:

• Dal Consistency: If you prefer a thinner dal, feel free to add more of the reserved lentil water or coconut milk until it reaches your desired consistency.
• Adjust Spice Level: You can control the heat level of the dal by adjusting the number of green chilies used or adding a pinch of chili flakes to the tempering.
• Coconut Garnish: For a richer flavor, you can toast the fresh coconut bits lightly before garnishing the dal.
• Serving Suggestions: This dal pairs beautifully with a variety of Indian breads like naan or chapati, but is equally delightful when served with rice.

This Lentil Dal with Coconut Milk is a hearty, aromatic, and incredibly satisfying dish that combines earthy lentils with the creamy sweetness of coconut. The addition of spices and fresh ingredients makes it a wonderful, wholesome option for a vegetarian lunch or dinner. Whether you’re craving a comforting meal or want to try something new, this recipe is bound to win your heart!