South Indian-Style Dal
South Indian-Style Dal
The flavors of Indian food are very diverse -- in North India families use a lot of dairy, wheat, and cumin seeds, whereas in South India (which is more coastal) food is often flavored with coconut milk, curry leaves, and mustard seeds. This one-pot dal is absolutely bursting with South Indian flavors like curry leaves, mustard seeds, and coconut milk. My family enjoys eating it with some steamed basmati rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 tablespoon grated ginger
- 1 jalapeno (de-seeded, finely chopped)
- 2 tablespoons cilantro leaves (finely chopped, save some for garnish)
- 6 leaves curry
- 1 teaspoon mustard seeds
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cinnamon powder
- 1 teaspoon turmeric powder
- 2 cloves garlic (finely chopped)
- 1 tomato (finely chopped)
- 1 cup red lentils
- 3 cups vegetable stock
- 1 cup coconut milk
- Salt and pepper (to taste)
- 1 lemon (juice)
Instructions
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Place a large pot over medium heat.
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Add olive oil, onions, ginger, and jalapenos.
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Add a couple of pinches of salt then cook, stirring occasionally until the onions are fully cooked.
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Add curry leaves and mustard seeds.
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When mustard seeds start to pop, add the rest of the spices and garlic, then cook until fragrant.
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Add tomatoes and cook for an additional 3 minutes.
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Add lentils, stock, and coconut milk, and when bubbling starts reduce heat to low.
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Let dal bubble away until lentils collapse and dal becomes creamy (about 20 minutes).
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Taste and adjust seasonings as necessary, then add a squeeze of lemon.
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Garnish with cilantro leaves and serve with rice and naan.