recipes barefoot contessa

My Dal (Serves 6)

Copyright 2012, Chef Kevin Penner, All Rights Reserved


Photo: Courtesy of Food Network

1 cup split mung dal
2 teaspoons turmeric
5 cups water
1 tablespoon salt
2 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
5 dried red chilies
2 tablespoons vegetable oil
2 tablespoons minced garlic
3 tablespoons minced shallots
1 cup coconut milk
Cooked basmati rice, for serving
Celery leaves, for serving

Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil. Reduce the heat to medium and simmer about 40 minutes. The dal should become somewhat soft and porridge-like. Set aside.

Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry sauté pan and toast them until they become quite fragrant. After allowing the spices to cool, grind them in a spice or coffee grinder until fine.

Place the oil in a sauté pan and add the garlic and shallots. Cook over high heat until softened and just beginning to brown. Add the coconut milk and bring to a boil. Add the ground spices and cook for 1 minute. Add the mixture to the cooked dal and simmer for about 10 minutes over low heat. Taste for seasoning, adding more salt if needed.

Serve with rice and celery leaves.