Coconut Dal Recipe For Vegetarians

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If you love the taste of dal, then this is one of the very best recipes for you to try out this afternoon. A truly sensational delight for vegetarians is this Coconut dal recipe which you will definitely love since it is not only creamy but tasty too. The richness of this coconut dal is found in the spices which is added to the dish. Vegetarian food lovers will surely fall head over heels in love with this yummilicious treat since it also consists of turai which is a healthy vegetable to go along with any dal recipe.

This afternoon, step aside from your heavy vegetarian dishes like paneer or mushroom and try out something simple and healthy. This coconut dal recipe is a sheer delight for non-vegetarians too.

What are you waiting for? Take a look at this lovely coconut dal recipe:

Serves: 3
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

• Masoor dal - 225gms
• Groundnut oil - 2tbsp
• Onion - 1 (chopped)
• Garlic n clove - 4 (crushed)
• Ginger - 1 (crushed)
• Cumin powder - 2 tsp
• Turmeric - 2 tsp
• Coconut Milk - 400 ml
• Vegetable stock - 400 ml
• Tomatoes - 4 (whole)
• Turai/ Ridge Gourd - 1 (diced)
• Lemon Juice - 2 tsp
• Coriander - 3 tbsp (chopped)
• Salt to taste

Procedure
1. In a pan, heat a little groundnut oil and wait for it to get hot. Now add in the chopped onions and the spice (clove) to the oil and fry.
2. In another bowl, put the lentils and pour enough cold water to cover them by about 1cm. Leave the lentils to soak while you still continue to cook the onion and spices over a medium flame.
3. To the pan, now add in the garlic, ginger, cumin and turmeric. On a medium flame, cook the ingredients well for another minute or so. Keep stirring the ingredients well, using a flat spoon.
4. When the ingredients is cooked, add to the pan the soaked lentils without the water. Now add to the lentils the coconut milk, vegetable stock and begin to season the mixture. Add in a little water to the pan and bring it to a boil.
5. Let the mixture cook well over a medium flame and cover it with a lid.
6. While the lentils is simmering, put the whole tomatoes into a heatproof bowl and pour over boiling water to cover. Leave for a minute and then remove with a draining spoon and rinse briefly under cold water. Peel off the tomato skins and dice the flesh.
7. Now to the pan with the lentil add in the tomatoes with the lime juice. Re-cover the pan and simmer for a further 10 minutes. Stir in the ridge gourd and let it cook for at least 10 minutes.
8. When you see the lentils becoming tender and the dal beginning to thicken, taste and adjust the seasoning if necessary, then stir in the chopped coriander before serving (optional).

Your creamy coconut dal is now ready to eat. You can enjoy this lovely meal with ghee rice, this afternoon.