Coconut Dal
Coconut Dal

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, coconut dal. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Here is my dal in its simplest form - the coconut makes it especially creamy. Tamarind paste, fresh tomatoes, frozen peas, spinach leaves, wild garlic, grated fresh coconut and more have all made. Add apple and lentils and stir to coat.

Coconut Dal is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Coconut Dal is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook coconut dal using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Dal:
  1. Prepare 160 g red lentils
  2. Take 1 onion
  3. Take 1 red pepper
  4. Get 1 piece ginger (thumb size)
  5. Take 1 clove garlic
  6. Get 1 tin tomatoes (400g)
  7. Prepare 1 tin coconut milk
  8. Make ready up to 1 tbsp Garam masala
  9. Prepare 1 tbsp tomato purée
  10. Take chilli flakes, salt, pepper

Add in the lentils and reduce heat to a simmer. Add the garlic and ginger and cook for another couple of mins. Cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours. Use canned full fat unsweetened coconut milk.

Steps to make Coconut Dal:
  1. Wash the lentils. Cut the vegetables in little dices. Heat up some oil and fry the vegetables for about 5 min over a medium heat. Then add garam masala and tomato purée and fry over an high heat for 30 sec - 1 min. Start best with 1 tsp of garam masala because its a strong flavour. If you like it a bit stronger add up to 1 tbsp.
  2. Pour in the tin tomatoes and add the lentils. Mix well. Pour in the coconut milk bring to the boil, then turn heat down and simmer for 25 min. Stir occasionally. Ive learned as well today, that the Indian Dal is normally a bit more watery. If you like it a bit more runny just add some more water. I prefer it not to thin and not to thick.
  3. Then season with salt,chilli and pepper. If you like you can garnish with fresh coriander. Serve with naan or rice. Enjoy <3

This is crucial to a wonderfully rich dal with a perfect blend of flavors. It won't work well at all to use a sweetened drinking coconut milk from a carton as the flavor blend will be all wrong and it will also not be rich enough. Season with a pinch of salt and pepper. The coconut dal is a great recipe in its own right. Double it, if you like, and serve with curry-crusted rutabaga steaks and some rice. (Courtesy "Flavor" by Yotam Ottolenghi) Stuffed Eggplant in Curry and Coconut Dal Adapted from Anupy Singla's The Indian Slow Cooker.

So that is going to wrap this up with this exceptional food coconut dal recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!