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Yellow lentils with coconut

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Ingredients for 8 servings:

  • 400 g Lentils (Chana Dal), yellow
  • 4 chili peppers, chopped
  • 6 tbsp Ghee, or clarified butter, vegetable if desired
  • 2 tbsp cumin
  • 4 bay leaves
  • 2 tsp turmeric
  • 2 tsp sweet paprika powder
  • Salt
  • 1 tsp raw cane sugar
  • 160 g desiccated coconut, unsweetened

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Dal from Andhra Pradesh

Bring the lentils to a boil with 2.4 liters of water in a saucepan, cover, and simmer over low heat for about 25 minutes. Meanwhile, heat the ghee in a saucepan. Add the chili, cumin, bay leaves, turmeric, paprika, plenty of salt, sugar, and desiccated coconut to the pan and cook over medium heat for about 3 minutes, stirring constantly. Add the mixture to the cooked dal and mix well. Transfer the lentils to a serving bowl and serve with basmati rice or Indian bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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