Spicy Coconut Daal
Serving Size / Yield
- 3 Tbs. rice bran oil or canola oil, divided
- 2 onions
- 2 fresh green chiles, seeded and chopped
- 1/4 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1 1/4 C. dried split red lentils
- 1 C. coconut milk
- 1 tomato, chopped
- 1 tsp. cumin seeds
- 1/2 tsp. black mustard seeds
- 6-8 curry leaves, fresh or dried
Heat 1 tablespoon oil in saucepan over medium heat. Chop one of the onions and add to the pan with the chiles. Cook for 4-5 minutes, until softened. Stir in the turmeric and ground cumin and cook for 1 minute more, until aromatic.
Increase heat to high. Add lentils, coconut milk, tomato and 3 cups water. Bring to a boil, then reduce heat to a low simmer and cook for 25 to 30 minutes, stirring often, until lentils are very soft and mushy. Reduce heat to very low.
Heat the remaining oil in a small saucepan set over medium heat. Add the cumin and mustard seeds and cook until they start to pop. Finely chop the remaining onion and add to the pan along with the curry leaves. Cook for 2 to 3 minutes, until the onions are just soft. Stir this mixture into the lentils and cook for 2 minutes. Serve hot.