Ingredients
-
1 cup Brown Lentils
-
5-6 cloves Garlic
-
1 inch piece dry Coconut
-
1 Tbsp Cumin Seeds
-
½ tsp Turmeric
-
½ tsp Cayenne Pepper
-
2 Tbsp Oil
-
Pinch of Hing
-
¼ tsp Goda Masala
-
1 tsp Sugar
-
Salt
Directions
Whole (black) masoor lentils or brown lentils simmered with roasted coconut, cumin and garlic. This hearty daal is a winter staple in our home. This is a family recipe from my great grandma.
Steps
|
1
Done
|
Roast the Masoor or brown lentils lightly in a pan or wok until aromatic. You can pressure cook them with 2-3 cups of water. If you are not using the pressure cooker, add these lentils in step 6. |
|
2
Done
|
Dry roast the cumin seeds and coconut until highly aromatic and coconut is almost black on the outside. |
|
3
Done
|
Grind the coconut, cumin seeds and garlic in a mixer or pound in mortar and pestle. |
|
4
Done
|
Heat oil in a thick stock pot or wok. When oil heats, add the ground spice mixture and stir for a minute. |
|
5
Done
|
Add cooked or washed uncooked daal and mix well. |
|
6
Done
|
Add enough water to thin out cooked daal/ add 2-3 cups water in case you are planning to cook the daal now on the stovetop. |
|
7
Done
|
Add seasonings and bring to a boil. Simmer until thick and creamy. |
|
8
Done
|
Serve hot with rice or roti or just as a soup. |
