Bengal coconut dal
I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.
By Anjum Anand
Ingredients
- 1.2 litres/2 pints water
- 250g/9oz chana dal, thoroughly cleaned
- Β½ tsp ground turmeric
- 1 heaped tsp ground coriander
- 1 tsp garam masala
- salt, to taste
- 2-3 tsp sugar
- 2 tbsp oil, unsalted butter or ghee
- 5 green cardamom pods, lightly crushed
- 1 tsp cumin seeds
- 5 cloves
- 1 small cinnamon stick
- Β½ tsp brown mustard seeds
- 1-2 dried red chillies
- 2 dried bay leaves
- 3 heaped tbsp flaked or desiccated coconut or ΒΌ small fresh coconut, flesh chopped into small cubes
Method
Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
To serve, stir the spice mix into the lentils and divide among four serving plates.
