Spicy Coconut Daal
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| sopped up with bread. Posted by ReadyMade Written by Amy Palanjian, Recipes and Tips by Ross Dobson, Photography by Peter Cassidy This recipe is almost soup-like as the lentils soften and absorb the flavors of the spices. If you are lucky enough to find fresh curry leaves (try an Asian specialty market), buy heaps and store them in an airtight bag in the fridge. If not, go ahead and use dried. For more recipes, click here. Materials | |
| 3 T | rice bran oil or canola oil, divided |
| 2 | onions |
| 2 fresh green chiles, seeded and chopped | |
| ¼ t | ground turmeric ½ t ground cumin |
| 1¼ c | dried split red lentils |
| 1 c | coconut milk |
| 1 | tomato, chopped |
| 1 t | cumin seeds |
| ½ t | black mustard seeds |
6–8 curry leaves (preferably fresh but dried are fine)
Tools
Saucepan
Small saucepan
Heat 1 tablespoon of the oil in a saucepan set over medium heat. Chop one of the onions and add to the pan with the chiles. Cook for 4–5 minutes, until softened. Stir in the turmeric and ground cumin and cook for 1 minute more, until aromatic.
Increase heat to high. Add the lentils, coconut milk, tomato, and 3 cups water. Bring to a boil, then reduce heat to a low simmer and cook for 25–30 minutes, stirring often, until the lentils are very soft and mushy. Reduce the heat to very low.
Heat the remaining oil in a small saucepan set over medium heat. Add the cumin and mustard seeds and cook until they start to pop. Finely chop the remaining onion and add to the pan along with the curry leaves. Cook for 2–3 minutes, until the onions are just soft. Stir this mixture into the lentils and cook for 2 minutes. Serve hot.
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