Get: - 2 cups (400 g) whole urad dal, soaked 6-8 hours, drained and rinsed
- 6 cups water
- 2 tsp salt, or to taste
- 1 tbsp coconut or neutral flavored oil
- 1 large onion, small dice
- 4 cloves garlic, minced
- 1 1/2" (2 tbsp) fresh ginger, minced
- 1-2 chiles, minced, seeded if desired
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 1/2 cups diced tomatoes (or 15 oz can)
- 1/2 cup shredded coconut
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup cilantro, chopped
- basmati rice, for serving
Do: - Cook the lentils: In a large stock pot, add soaked and rinsed lentils and 6 cups of water. Add 2 tsp of salt and bring to a boil. Lower the heat to a simmer and then cook partially covered for 30 minutes.
- Meanwhile, heat a large skillet over medium heat. Melt the oil, and add the onion and a pinch of salt. Sauté for 7-9 minutes, or until the onions are golden and translucent. Add the garlic, ginger, and chiles and sauté an additional 1-2 minutes. Add the curry powder and garam masala and stir to coat, for about 30 seconds. Remove from heat.
- When the lentils are soft, add the tomato, shredded coconut, and the onion mixture to the pot. Bring to a simmer and cook another 5-10 minutes uncovered, until desired consistency. If at any point the dal gets too dry, you can always add more water.
- Squeeze in lemon juice, taste, adjust seasoning if desired. Add the cilantro to garnish, and serve hot with basmati rice.
References: https://www.thecuriouschickpea.com/black-lentil-urad-dal/
|
|