Dal with Coconut Milk

Last Updated 21 Sept 03
Copyright 2003 by Stephen Vermeulen



Dal (dried split lentils of various kinds) dishes are common in India. I find they can be made a day or two in advance and then conveniently reheated on the stove top or in the microwave. They are a filling accompaniment to most Indian foods.

This dish is a bit more creamy in taste (due to the coconut milk). Its similar to a Dal I once had in a Kashmiri restraunt in Mumbai, but still not a delicious.  The original recipe is from Madhur Jaffrey's: A Taste of India, ISBN: 1-86205-098-8, I have adapted this somewhat as I've generally found her dal dishes to be too runny and I wanted to get closer to that Kashmiri dal.

Ingredient
Imperial
Metric
Moong dal, masoor dal or toovar dal, or a mixture of them
0.75 cup
150g
water
1.5 cup
360ml
ground turmeric
1/8 tsp
1ml
onions (or shallots, or possibly chives), fine chopped
2 tbsp
30g
ground cumin seeds
0.5 tsp
2.5ml
whole fresh green hot chillies, remove stems, slit into strips length wise,
to reduce the heat remove some of the seeds
2
2
canola oil (vegetable oil or ghee)
2 tbsp
30ml
whole black mustard seeds
0.5 tsp
2.5ml
fresh or dried curry leaves
10
10
dried, whole, red hot chilli, break into 4 pieces
1
1
garlic clove finely chopped
1
1
medium sized tomato, chopped
4 oz
120g
salt
0.5 tsp
2.5ml
can of coconut milk
1 cup
240ml

 Production:

  1. wash the dal, then put in a good sized pot with a heavy bottom for even heating, add the water and tumeric and bring to a boil
  2. turn heat to low and cover, simmer for about an hour
  3. put in the 1/3rd of the onions, cumin and green chillies stir and cook for another 30 minutes
  4. if the dal gets too thick, add some boiling water or start adding the coconut milk
  5. in a small frying pan, on medium, heat the oil
  6. when the oil is hot add the mustard seeds
  7. when the seeds begin to pop (in a few seconds) put in the curry leaves and red chillies
  8. when the chillies begin to darken (this happens quickly) put in the remaining onion and the garlic
  9. stir until the garlic darkens (less than a minute) and then add the tomato
  10. cook for another minute or so to soften the tomato
  11. pour the contents of the small frying pan into the dal
  12. add the salt
  13. add the coconut milk


back to vermeulen.ca home