Ingredients
The following ingredients have 4 Servings
- 1 cup masur dal, washed
- 5 or less cups water {please note: start with less water like 3 cups and then you can always add more}
- 1/4 cup olive oil
- 1 tablespoon garlic, minced
- 2 small shallots, finely chopped
- 6-8 fresh or frozen curry leaves
- 2-3 fresh red chiles, chopped
- 1 heaping tablespoons Tamarind pulp (use the fresh thai brand which comes in a block)
- 1 teaspoon dried coriander, ground
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric powder
Instruction
- Put the dal & tamarind in a medium pot with the water & bring it to a boil, reduce heat to a low simmer. Cook for 20-25 minutes. Keep warm over low heat.
- Add the coconut milk, salt, cayenne chile powder & turmeric to the dal and simmer for five minutes. Keep warm over very low heat
- For the Tempering mixture - Heat a wok or a heavy skillet over medium high heat and then add the oil. Now add the shallots & garlic until very lightly browned for 2 minutes.
- Now add to the same wok or skillet the curry leaves , red chiles, & ground coriander, mix well and cook for another minute or so. {please thaw out curry leaves and dry them with paper towel before putting them into the oil-it prevents hot oil from splattering all over the place}
- Add the tempering mixture of garlic,shallots, chiles, curry leaves & coriander into the dal.
- Simmer the dal for 5 more minutes on low heat.
- Serve with steamed basmati rice, naan or chapatti.
