Matt Xiaxiang
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Main dishesCoconut masoor dal
Posted: 18/12/2024Updated: 18/12/2024
Red lentils simmered in a fragrantly spiced tomatoes and coconut milk base for this South Indian curry.
Serve with a portion of Basmati rice and a side of roti to scoop up a handful of the delicious dal!
Ingredients
Servings
- 300 grams Red lentils
- 4 medium Tomatoes
- 1 medium Red onion
- 4 cloves Garlic
- 3 centimetres Ginger
- 2 Green chilli
- 2 teaspoons Cumin seeds
- 2 teaspoons Turmeric powder
- 2 teaspoons Ground coriander
- 0.5 teaspoon Chilli powder
- 2 teaspoons Garam masala
- 400 millilitres Coconut milk
- 500 millilitres Vegetable stock
- 200 millilitres Water
- 1 handful Fresh coriander
- 1 Lemon
- 2 teaspoons Salt
- 2 tablespoons Ghee
Instructions
- Prepare all the ingredients beforehand. Finely dice the red onion, mince the garlic and grate the ginger. Slice the green chillies lengthwise. Finely chop the tomatoes.
- Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds. Let them sizzle for 30 seconds until aromatic. Add the red onion and sauté until softened.
- Stir in the garlic, ginger, and green chilli. Cook for another minute until fragrant. Add the chopped tomatoes and the salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
- Mix in the turmeric, ground coriander, and chilli powder. Add the rinsed red lentils and stir to coat them in the spice mixture.
- Pour in the vegetable stock, coconut milk and the water. Bring to a boil before lowering the heat and let it simmer for 15-20 minutes. Stir occasionally until the lentils are tender.
- Add the garam masala and chopped fresh coriander at the very end, stirring well. Adjust the consistency with more stock or water if needed.
- Garnish with fresh coriander leaves along with lemon wedges.
My notes
Cooking tips
- Rinse the lentils: Always rinse red lentils thoroughly to remove any impurities and excess starch. This helps the dal cook evenly and prevents it from becoming too mushy.
- Soaking the lentils: Soaking lentils was for 1-2 hours beforehand can reduce the cooking time. This may not allow the lentils to absorb as much flavour though.
- Control the Consistency: For a thicker dal, reduce the amount of water or vegetable stock. For a lighter consistency, add more liquid as needed during cooking.
- Garnishes: If you have any coconut milk left or yoghurt at hand, drizzle a small amount after serving.
- Coconut milk: While the coconut can provide enough sweetness to balance the acidity of the tomatoes, add a little pinch of white sugar if necessary.
- Garam masala: Add to the end of cooking to preserve its aromatic flavour.
Alternative ingredients
- If fresh tomatoes are unavailable, use canned tomatoes or passata for a smoother consistency. Additional sugar to balance the acidity will be required here.
- Instead of individual spices like cumin, coriander, and turmeric, you can use a curry powder to simplify the recipe.
- Add a cinnamon stick while cooking the dal for a warm, aromatic touch.
- A chicken stock can be used instead of vegetable stock however may no longer be vegetarian.
- Replace the ghee with vegetable oil or any other neutral oil. Browned butter can also mimic the flavour of ghee more closely.
Storage instructions
Allow the dal to cool completely before storing it to prevent condensation and excess moisture.
- Refrigeration: Store in an airtight container. It will stay fresh in the fridge for up to 3-4 days.
- Freezing: Transfer to a freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for 2-3 months.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: Using the microwave can be used to quickly re-heat the curry. Re-heat until piping hot throughout.
- Stove: Heat over medium-low heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.
Nutrition and dietary facts
Vegan, Gluten-free, Dairy-free
(Per serving) Calories: 424kcal (19%), Protein: 10.7g (18%), Fat: 30.2g (38%), Saturated fat: 18.9g (126%), Carbohydrates: 26.8g (10%), Sugars: 8g (32%), Fibre: 7.8g (26%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.