Creamy Coconut Dal Recipes

CREAMY COCONUT DAL

Steps:

• In a large saucepan, on a medium flame, add the olive oil and heat it up for a minute.
• Throw in the mustard and cumin seeds, let them pop but be careful not to burn them.
• Add the onions. Saute them for 3.min.
• Turn the flame down and add the garlic, ginger, chili and cardamon pods. Add in the liquid of the lentils and let it simmer till it thickens a little.
• Add the coconut cream and stir it in nicely. Let it simmer for 5 minutes. Then add in the lentils, some salt and pepper and you let it simmer for another 5 minutes.
• Serve and enjoy!

ONE-PAN COCONUT DHAL

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

COCONUT DAL

Steps:

• Combine all ingredients except for cilantro in saucepan and bring to a boil.
• Simmer uncovered about 30 minutes, or until peas are tender and it begins to thicken.
• Serve over brown rice and garnish with cilantro.

CREAMY DAL

Steps:

• Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).
• Cover and cook on low for 4 to 6 hours, until the lentils are tender. While the lentils are cooking, prepare the remaining ingredients.
• In a sauté pan, melt the butter and add the chopped onion. Sauté until the onion is medium brown, about 10 minutes. Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat. Add the tomato and continue to cook for another 5 minutes.
• When the lentils are ready, add the sautéed onion mixture to the pot and stir together gently. Continue cooking just until all ingredients are heated through, 10 to 15 minutes.
• Add a pinch of curry powder and salt to taste, then stir in the half-and-half.
• Serve hot, garnished with sprigs of cilantro.
• Suggested Beverage
• Because of the richness of the cream in this dish, I could go with a light- to medium-bodied white wine, a good blanc de blanc (sparkling wine), or even a rosé.