- 1 cup split mung dal
- 2 teaspoons turmeric
- 5 cups water
- 1 tablespoon salt
- 2 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 5 dried red chilies
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 tablespoons minced shallots
- 1 cup coconut milk
- Cooked basmati rice, for serving
- Celery leaves, for serving
Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil. Reduce the heat to medium and simmer about 40 minutes. The dal should become somewhat soft and porridge-like. Set aside.
Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry saute pan and toast them until they become quite fragrant. After allowing the spices to cool, grind them in a spice or coffee grinder until fine.
Place the oil in a saute pan and add the garlic and shallots. Cook over high heat until softened and just beginning to brown. Add the coconut milk and bring to a boil. Add the ground spices and cook for 1 minute. Add the mixture to the cooked dal and simmer for about 10 minutes over low heat. Taste for seasoning, adding more salt if needed.
Serve with rice and celery leaves.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2012, Chef Kevin Penner, All Rights Reserved