From the kitchen
Creamy Coconut Dal
Red lentils slow-cooked with cumin, mustard seeds, and finished with a rich pour of canned coconut milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Red Lentils, rinsed
- 3 cups Water or Vegetable Broth
- 2 tbsp Neutral Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 tsp Ground Turmeric
- 1 can (13.5 oz) Coconut Milk
- Salt, to taste
Method
- Combine the lentils and water in a pot, bring to a boil, then simmer 15 to 18 minutes until soft and broken down.
- In a separate small pan, heat the oil and fry the cumin and mustard seeds until they pop, about 1 minute.
- Add the onion and garlic to the pan and sauté until golden, about 6 minutes, then stir in the turmeric.
- Stir the onion mixture into the cooked lentils.
- Reduce heat to low, stir in the coconut milk, and simmer gently 5 minutes. Season with salt.
Kitchen note
This dal will look thinner right after the coconut milk goes in than you might expect — let it sit off heat for a few minutes before serving, as it thickens noticeably as it cools slightly.
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