Prep 20 mins
Cook 50 mins
A very delicious dal to ring the changes. I tend to add less sugar than called for, but the degree of sweetness counteracting the tangy tamarind is a personal preference. Creamed coconut is sold in a firm block. Adapted from a recipe by Beverley Leblanc
- 1 1⁄4 cups channa dal
- 1 quart water
- 2 bay leaves, torn (or curry leaves)
- 3 fresh chili peppers, slit to remove seeds, but left whole
- 3⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon asafoetida powder
- 2 -3 tablespoons vegetable oil
- 1⁄2 onion, finely chopped
- 3⁄4 inch fresh gingerroot, finely chopped
- 1 ounce creamed coconut, grated
- 1 fresh green chile, seeded if desired, and chopped
- 1 1⁄2 tablespoons brown sugar
- 1 1⁄2 tablespoons tamarind paste
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- salt, to taste
- 1 tablespoon ghee, melted
- 1 teaspoon garam masala
- fresh cilantro, chopped
- Rinse lentils thoroughly under running water, and remove any foreign matter.
- Combine the lentils and water in a large pan (which has a lid) and bring to the boil, skimming off the foamy scum as necessary. When the scum has ceased rising to the surface, stir in the bay leaves, chilies, turmeric and asafoetida.
- With the lid half covering the pan, let the lentils simmer gently for around 40 minutes, or until tender and the water is absorbed.
- Meanwhile, heat the oil over medium-high heat in a large skillet or wok. Add the onion and ginger and saute, stirring frequently, for 6 to 8 minutes. Stir in the grated creamed coconut, green chili, sugar, tamarind paste, garam masala, cumin and coriander, and stir for around 1 minute.
- When the lentils are tender, add the sauteed coconut/spice mixture and stir around to mix thoroughly. Taste and add salt, as necessary, and extra sugar or tamarind as desired.
- Transfer the dal to a serving dish, drizzle the hot ghee over the top, and sprinkle with the garam masala and cilantro.
This recipe shows in the glueten free classification. Warning - Asafetida powder contains wheat flour unless special ordered from a gluten free spice supplier. Therefore I would not consider the recipe gluten free unless the spices are altered .