Random Recipes
Bengal coconut dal
I have done away with fresh Bengal coconut dal because dried is so much easier, but if you have the time, fresh coconut is tastier.
Ingredients
- 1.2 litres/2 pints water
- 250g/9oz chana dal, thoroughly cleaned
- ½ tsp ground turmeric
- 1 heaped tsp ground coriander
- 1 tsp garam masala
- salt, to taste
- 2-3 tsp sugar
- 2 tbsp oil, unsalted butter or ghee
- 5 green cardamom pods, lightly crushed
- 1 tsp cumin seeds
- 5 cloves
- 1 small cinnamon stick
- ½ tsp brown mustard seeds
- 1-2 dried red chillies
- 2 dried bay leaves
- 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes
Method for Bengal coconut dal
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Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
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Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
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Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
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To serve, stir the spice mix into the lentils and divide among four serving plates.
Bengal coconut dal