TheFoodTasting

Desciption

a very delicious dal to ring the changes. i tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. creamed coconut is sold in a firm block. adapted from a recipe by beverley leblanc

Tags

#Curries #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Main-dish #Side-dishes #Beans #Asian #Indian #Dinner-party #Vegetarian #Stove-top #Dietary #Spicy #Gluten-free #Inexpensive #Lentils #Free-of-something #Taste-mood #Sweet #Equipment #Number-of-servings #4-hours-or-less

Steps

1. Rinse lentils thoroughly under running water
2. And remove any foreign matter
3. Combine the lentils and water in a large pan and bring to the boil
4. Skimming off the foamy scum as necessary
5. When the scum has ceased rising to the surface
6. Stir in the bay leaves
7. Chilies
8. Turmeric and asafoetida
9. With the lid half covering the pan
10. Let the lentils simmer gently for around 40 minutes
11. Or until tender and the water is absorbed
12. Meanwhile
13. Heat the oil over medium-high heat in a large skillet or wok
14. Add the onion and ginger and saute
15. Stirring frequently
16. For 6 to 8 minutes
17. Stir in the grated creamed coconut
18. Green chili
19. Sugar
20. Tamarind paste
21. Garam masala
22. Cumin and coriander
23. And stir for around 1 minute
24. When the lentils are tender
25. Add the sauteed coconut / spice mixture and stir around to mix thoroughly
26. Taste and add salt
27. As necessary
28. And extra sugar or tamarind as desired
29. Transfer the dal to a serving dish
30. Drizzle the hot ghee over the top
31. And sprinkle with the garam masala and cilantro