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Friday, 3 June 2016

Moong Dal Fry with Coconut Cream


          A new type of dal that I made today has some coconut cream added to the end product. This simply enhanced the flavour and gave this dal a nice creamy texture. it can be had with either rice or chapattis. Please check below a step by step method with pictures to prepare this simply and delicious lentil curry.





  • 1/2 cup split moong dal, soaked in water for 30 minutes
  • 1-2 tbsp. coconut oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of fenugreek seeds
  • pinch of asafoetida
  • 1 onion, chopped
  • 1-2 sprigs curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/4 cup coconut cream
  •  coriander leaves to garnish





          Pressure cook the soaked dal in 1 1/2 cups water for 5-6 whistles. Whisk well and keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and asafoetida. Allow it to splutter.

          Add the onions and curry leaves and fry till light brown. Add the ginger-garlic paste, tomato paste, red chili powder and turmeric powder mixed with 2 tbsp. water.

          Fry till the oil separates. Now add the boiled dal, 1/4 cup water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

         


                          Heat oil in a pan and temper with mustard seeds, cumin seeds, 
                          fenugreek seeds and asafoetida. Allow it to splutter. Add the onions
                          and curry leaves and fry till light brown. 




                         Add the ginger-garlic paste, tomato paste, red chili powder and 
                         turmeric powder mixed with 2 tbsp. water.



                         Now add the boiled dal, 1/4 cup water and salt to taste. Bring it to
                         a boil and simmer on a low flame for 2-3 minutes.






                         Add the coconut cream and stir well. Simmer for another minute 
                         and add coriander leaves. Mix well and switch off the flame. Serve 
                         with rice or chapattis.












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