Our Recipes

Creamy Coconut Dal

Indian Veggie
  • PREP TIME
    15 minutes
  • COOK TIME
    50 minutes
  • SERVINGS
    8

A creamy dish to serve on a bed of white rice

Ingredients

Equipment

Directions

Step 1

Soak the lentils overnight in a large bowl with at least 2 cups of water. Before cooking, start a pot of rice in the rice maker.

Step 2

Add oil to a large non-stick skillet on high heat. When hot, add the leek and cook until lightly golden, about 5 minutes. Add splashes of water as needed to deglaze the pot.

Step 3

Then add the garlic, ginger, and Aleppo pepper and saute for 3 more minutes.

Step 4

Drop the heat to medium, add the curry powder, turmeric, garam masala, and salt. Stir continuously for 30-60 seconds to toast the spices.

Step 5

Add the drained chana dal and vegetable stock. Bring to a boil, reduce to a simmer, and partially cover. Cook for 30-40 minutes, or until the dal is al dente. Stir periodically.

Step 6

Taste test the dal. When fully cooked through, add the coconut milk and bell peppers. Cook uncovered for 10 more minutes.

Step 7

Then add the diced tomatoes and cook for another 3 minutes. Remove from heat. Serve the dal with the rice and garnish with cilantro.