Every region of the Indian Subcontinent has their own unique way of preparing dal. South Indian dal preparations often feature curry leaves and coconut. I've tasted various versions of paruppu at restaurants and served as a first course at South Indian weddings. In this dish I've paired masoor dal's velvety texture with rich coconut cream, aromatic spices, and the zing of lime juice. Serve with steamed rice, rasam, papads, buttermilk, or whatever South Indian dish you love.
3 TBS coconut oil or ghee
1/2 C onion, finely diced
1/2 tsp black mustard/rai seeds
1/2 tsp cumin/jeera seeds
1/2 tsp fennel/saunf seeds
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tomato, diced finely
2-3 green chilis/hari mirch, chopped finely
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp turmeric/haldi
1 C masoor dal/red lentils, rinsed thoroughly
3 TBS coconut cream
3 TBS fresh cilantro/dhania, leaves and stems chopped finely
2 tsp salt
1 TBS lime juice (optional)
Here's what to do:
1) In a large stock pot heat coconut oil or ghee with 1 tsp salt. Fry onions until just beginning to brown. Add mustard seeds, cumin seeds, fennel seeds. Fry for 2 minutes.
2) Add garlic, ginger, tomatoes, green chilis, Kashmiri mirch, and turmeric. Fry for 3 to 4 minutes or until tomatoes soften.
3) Add masoor dal, coconut cream, 1 tsp salt, cilantro, and 4 cups water, stir well and bring to boil.
This recipe can also be made with urad dal or in a pressure cooker also.
|I've got a lov-e-ly bunch of coconuts!|
An interesting aside: