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Creamy Coconut Dal

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Creamy Coconut Dal

A creamy dish to serve on a bed of white rice
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8
Cuisine: Indian
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 leek diced
  • 1 tsp garlic powder
  • 1 tsp Aleppo pepper
  • 1 tbsp curry powder
  • 2 tsp ground turmeric
  • 1 tsp garam marsala
  • 1/2 tsp salt
  • 1.5 cups dry chana dal soaked overnight
  • 1 cup water
  • 1 cup vegetable broth
  • 1 2/3 cups full-fat coconut mil
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1 cup tomatoes diced
  • cilantro fresh
  • 1 tsp ginger powder

Equipment

  • Large non-stick skillet
  • Spoonula

Method
 

  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.
  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.
  3. Then add the garlic, ginger, and Aleppo pepper and saute for 3 more minutes.
  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.
  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.
  6. Taste test the dal. When fully cooked through, add the coconut milk and bell peppers. Cook uncovered for 10 more minutes.
  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.

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