Lentil Dal with Coconut Milk Recipe
Lentil Dal with Coconut Milk Recipe is a quick dal which gives a twist where the dal gets its flavors from coconut milk and a blend of five spices and fresh ginger and garlic. When garnished with coconut bits and a squeeze of lime juice, this dal recipe makes it rich, sumptuous and healthy.
Serve the Lentil Dal with Coconut Milk along with a steaming bowl of steamed rice, pickle and papad for an easy trip down to your granny’s.
If you like this recipe, you can also try other Dal recipes such as
10 M
30 M
40 M
2 Servings
Ingredients
- 1 cup Fresh Green Toor Dal (Pigeon Pea)
- 1 cup Coconut milk
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 2 inch Ginger , grated
- 3 cloves Garlic
- 2 Dry Red Chillies
- 1 teaspoon Ghee
- 2 tablespoons Curry powder , (or garam masala powder)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 tablespoon Panch Phoran Masala
- Fresh coconut , Coconut bits for garnish
- Lemon wedges , as required
- Coriander (Dhania) Leaves , chopped for garnish
How to make Lentil Dal with Coconut Milk Recipe
To begin making the Lentil Dal with Coconut Milk Recipe, start by washing the lentils clean.
Pressure cook the lentils for 5-6 whistles in water, salt and turmeric. Wait for the pressure to release naturally. Once done, open the lid and set it aside. Drain and reserve the water.
Heat a tablespoon of ghee in a kadhai or deep cauldron/ dutch oven on medium heat.
Once hot, add the panch phoran and wait till the seeds crackle. Add the dried red chilies broken in half to it and roast it for a few seconds. Finally stir in the ginger, garlic, green chillies to it.
Saute for 2 mins on medium flame ensuring it doesn't burn. Add the chopped onion to it and all the masala powders, give it a stir for another 3-4 minutes till onions are soft and golden brown.
Add the chopped up tomatoes and fry the masala till the tomatoes are mixed in for another 3 to 4 minutes. Add just a dash of water if it sticks to the bottom of the pan.
Once the tomatoes soften, add the cooked lentils to the masala and give it a good stir.
Add 1 cup of the reserved lentil water to it, and the coconut milk. Check the salt and accordingly.
Allow the dal to come to a boil and turn off the heat. Stir in the chopped coriander leaves and add the juice from the lemon.
Serve the Lentil Dal with Coconut Milk garnish of coconut bits along with a steaming bowl of steamed rice, pickle and papad for an easy trip down to your granny’s.
