Tomato Coconut Lentil Dahl Curry

Yellow lentil and tomatoes in a coconut sauce; a mild variation to the traditional dal

Total Time (Mins): 
40
Prep Time (Mins): 
10
Cook Time (Mins): 
30
Serving: 
2
Ingredients: 

Boil: 
Yellow Lentil: 1 cup
Water: 2 ½ cups
Large Tomatoes: 2 (deskinned, roughly chopped)
Turmeric Powder: ¼ tsp
Salt to taste

Grind:
Coconut: 1 cup
Shallots: 4
Cumin Seeds: ½ tsp
Red Chili Powder: 1 tsp
Water: 1 cup

Tempering:
Onion: 1 (finely chopped)
Curry Leaves: 4-5
Asafetida: ¼ tsp
Dried Red Chilies: 2
Coconut Oil: 3 tbsp

Cooking Method: 
Boiling, frying, simmering
Skill Level: 
Beginner
Instructions: 

1) Add to the yellow lentil: tomatoes, water, salt and turmeric. Pressure cook for 3 whistles till the lentils are cooked and soft.

2) Grind to a fine paste - coconut, shallots, red chili powder and cumin seeds, by adding 1 cup of water.

3) Add the ground coconut mixture to the dal. Mix well. Simmer on a medium flame for 5 min.

4) Heat oil in a fry pan. Add mustard seeds. Let it splutter. Lower the flame to minimum.

5) Add finely chopped onion. Fry till golden brown (approx 5 min). Add asafetida, curry leaves and dried red chilies. Fry for 2 min.

6) Add to the dal and simmer on low flame for 5 min. Let the gravy thicken. Remove from heat.

Common Mistakes: 

Peel the tomatoes or the skin separates out after boiling

Tips: 

Thicken the gravy for better taste

Alternative Ingredients: 

1) Substitute coconut oil with vegetable oil

2) Substitute yellow lentil with red lentil

3) Substitute shallots with ¼ of an onion

 

Bonus: 

Serve hot with Indian bread or Rice

Ingredient: 
Dish Type: