Coconut Daal

I wanted to try a different kind of daal and I remember having this one at a friends place. I really love the creamy texture of this daal. This is more my take on how the daal was made. I think there is a similar Sri Lankan recipe but they use onion and fennel seeds for tempering. I've used fennel seeds and garlic. I really love the flavour of burnt garlic.

Its vegan / dairy free unless you decide to use ghee for tempering and you can have it with rice instead of chapatti / Roti so it a very good gluten free option. 

INGREDENTS:

DAAL

• Masoor Daal / Red Lentils (soaked for an hour - optional) - 1 cup
• Haldi / Turmeric Powder - 1/2 tsp
• Thick coconut milk / Coconut Cream - 1 cup
• Salt to taste
• Water as needed  

TEMPERING

• Coconut oil / oil / ghee - 1 tbsp
• Mustard Seeds - 1 tsp
• Jeera / Cumin Seeds - 1 tsp
• Saunf / Fennel Seeds - 1 tsp (optional)
• Curry leaves - 10 - 12 leaves
• Hing / asafoetida - 1/4 tsp
• Garlic - 2 to 3 cloves - crushed and finely chopped (optional)
• Onion - 1 small finely chopped (optional)
• optional - Green Chilly - 1 or 2 use based on how much heat you would like 
• Red Dried chilly - 1 or 2 - I used Kashmiri chilly its not very hot it only gives the flavour of chilly. 

GARNISH

• you can use finely chopped coriander for garnish

METHOD

• Soak the Masoor Dal for an hour if possible. If you have not done it don't fret its a step you can avoid. I prefer doing it because I feel the it cooks faster.
• If you have a pressure cooker then put the daal in with 2 cups of water and the turmeric powder and cook for 6 to 7 mins and let the pressure release by itself for 5 to 6 mins before opening (instapot / electric pressure cooker) or for 3 whistles (traditional Indian pressure cooker)
•  If you are not using a pressure cooker then put the dal, haldi and water in a pot and put it on medium heat and stir it so it doesnt get burnt. You can add more water if you want. It should take anywhere from 12 to 15 mins to get cooked.
• Once the dal is cooked add the coconut milk and salt and bring to boil
• In a pan add oil / ghee and heat. Add the mustard seeds when it sputters add the cumin seeds and fennel seeds. Saute for a few seconds.
• Add the garlic and saute for a few seconds. When you start seeing a golden/brown tint on the garlic add the curry leaves, asafoetida and chilly and saute for a few seconds.
• Pour this over the cooked day and mix it in.
• Garnish with coriander before serving hot.
• You can have it with Rotis or hot rice.
• If you are having it with hot rice add spoon of ghee on top of the rice (if you are not vegan). It enhances the flavour.
• Some people prefer a whiff of lime / lemon juice while having the dal just for hint of tangy taste.