Bengal coconut dal

Name: Bengal coconut dal
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 250.00 g Chana dal (uncooked); 5.00 g Turmeric; 0.50 tsp Garam masala; 5.00 g Salt; 1.00 tsp Sugar; 2.00 tbsp Vegetable oil; 2.00 tsp cardamom pods; 2.00 tbsp cumin seeds; 5.00 pieces Cloves; 1.00 tsp Cinnamon; 5.00 g Mustard seeds; 1.00 piece green chilli; 0.50 tsp Bay leaf; 50.00 g unsweetened desiccated coconut

I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

Prep15 min

Cook60 min

Servings4

Cal/serving400

#Soup#beans#spinach#burger#bell pepper#baked vegetables#chickpeas

Ingredients

Servings

Garam masala½ tsp
Sugar1 tsp
Vegetable oil2 tbsp
cardamom pods2 tsp
cumin seeds2 tbsp
Cloves5 pieces
Cinnamon1 tsp
green chilli1 piece
Bay leaf½ tsp

Instructions

4 steps

1
Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
2
Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
3
Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
4
To serve, stir the spice mix into the lentils and divide among four serving plates.

Nutrition

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.

400

kcal

24g

Protein

44g

Carbs

14g

Fat

16g

Fiber

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Bengal coconut dal

Ingredients

Instructions

Nutrition

My notes and cooking history

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