Assam Nariyal Dal
Coconut 'Curried' Lentils
Submitted By: Taz
Ingredients:
2 Cups Split Red Lentils (Masoor Dal) – picked and rinsed
7 Cups Water
4 Roma Tomatoes (Tamatar) – seeded and chopped
1 medium Onion (Pyaz) – small chopped
2 Tbs Grape Seed Oil (Draksh-bij Tel) - can substitute Olive Oil
½ inch piece Fresh Ginger (Adrak) – grated into a paste
2 - 4 cloves Fresh Garlic (Leh-sun) - finely chopped
2 Tbs Tomato Paste
2 Tbs
Assam Dal Masala
(recipe follows)
2 Cinnamon Sticks 2 inches each (Dalchini)
1 Bay Leaf (Tej Patta)
3 Star Anise Pods (Anasphal)
1 - 3 Whole Dried Red Chiles (Lal Mirchi) – amount to taste
1 Can (15 oz) Unsweetened Coconut Milk (Nariyal ka Doodh)
Juice and Zest of 1 Lemon (Nimbu Ras
/
Nimbu Chilka)
Kosher Salt (Namak) to taste
Black Pepper (Kali Mirch) to taste
-OPTIONAL GARNISH-
½ Cup Fresh Coriander Leaves (Dhania Patta) - chopped
Preparation:
- Place picked and rinsed lentils along with the 7 cups of water in a large pot over medium heat and bring to a boil - Once boiling, reduce heat to a simmer and allow to cook for 15 minutes
- Heat oil in a medium skillet over medium–high heat - Once oil is hot, add ginger, garlic, dried chiles, half the onion, and Assam dal masala and sauté for two minutes (stirring constantly)
- Add tomato paste and sauté (stirring constantly) for another two minutes
- Remove mixture from heat and add to the boiled and simmered lentils - Thoroughly combine
- Add coconut milk, tomatoes, remaining onion, lemon juice, lemon zest, cinnamon, star anise, and bay leaf to the lentil and masala mixture and return to a simmer - Season with salt and pepper to taste
- Allow to simmer uncovered for 20-30 minutes or until thickened and lentils are soft (stir frequently to avoid scorching)
- Once the lentils are soft and the dal has thickened (think split pea soup), adjust seasoning and remove cinnamon sticks, star anise pods, and bay leaf
- Serve hot garnished with (optional) coriander leaves along with basmati rice, ladi pav, naan, idli, or as part of any Indian meal
Assam Dal Masala
Indian Spice Blend
Submitted By: Taz
Ingredients:
2 Tbs Coriander Seed (Dhania Saabut)
1 ½ Tbs Cumin Seeds (Jeera)
1 ½ Tbs Cardamom Seeds -OR- 8-10 Green Cardamom Pods (Choti Elaichi)
2 Cinnamon Sticks 2 inches each (Dalchini)
½ tsp Whole Cloves (Laung)
1 ½ Tbs Fenugreek Seed (Dana Methi)
1 Tbsp Whole Black Peppercorns (Kali Mirch)
2 tsp Nigella Seed (Kalonji)
2 tsp Fennel Seed (Saunf)
2 tsp Mace (Javitri)
1 ½ tsp Black Mustard Seeds (Rai)
1 - 3 Dried Red Chiles (Lal Mirch)
½ Nutmeg Seed (Jaiphal)
2 Tbs Turmeric Powder (Haldi)
Preparation:
- Place a small dry skillet over medium-low heat
- Add all of the ingredients (minus turmeric powder) to skillet and toast for apx 2 minutes or until just fragrant
- Remove from heat and allow to cool to room temperature
- Transfer toasted and cooled ingredients into a clean coffee grinder or spice mill and grind into a slightly coarse powder
- Transfer to an airtight container (a small mason jar works great) and add turmeric powder - Shake to thoroughly combine
- Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months
