Coconut moong dal with garlic and curry leaf tempering
Lalkila Kitchen · Dal · Vegetarian · Plant based · Everyday cooking
Fresh coconut forms a substantial part of this soft dal. Grind it with garlic and spices before combining it with the pulses. A gentle finish keeps the sauce from catching while the mustard seeds and curry leaves provide a separate fragrant tempering.
Ingredients
- 1/2 cup split yellow moong dal
- 2 cups water, plus extra as needed
- 1 cup freshly grated coconut
- 1 teaspoon red chilli powder, or less to taste
- 1/2 teaspoon turmeric
- 5 to 6 garlic cloves
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 6 curry leaves
- 2 dried red chillies
- Salt to taste
- A little water for grinding
Method
- Dry roast the dal gently, stirring until lightly fragrant. Rinse carefully, then simmer in 2 cups water until very soft; add water as needed.
- Grind coconut, garlic, chilli powder and turmeric with enough water to make a smooth paste.
- Stir the paste and salt into the dal. Warm over low heat, stirring regularly, until the mixture is thoroughly hot and the garlic is cooked. Add water if too thick.
- In a small pan heat the oil, add mustard seeds, then carefully add dried chillies and curry leaves when the seeds crackle. Pour this tempering over the dal and stir. Serve hot.
Cooking notes
Use gentle heat after the coconut paste is added. The source's unmeasured tempering quantities are made explicit here. A small bowl alongside rice lets this coconut-rich dal complement other dishes rather than needing to be the whole meal.
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Source and adaptation
Adapted from Coconut Moong Dal, Sify Food Daal Recipes in Joseph Paul's approved archive, PDF page 46.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.