My Dal

Total Time:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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