Dry Coconut Dal - ಕೊಬ್ರಿ ದಾಲ್

Sunday, February 27, 2011

This is a simple upgrade to the humble dal!

Preparation time: 15 minutes

Serves: 3-4 people

You will need:
  1. Toor Dal - 1 cup
  2. Dry coconut - 1/2 cup
  3. Coriander Seeds - 1 tspn
  4. Curry leaves 
  5. Mustard seeds 
  6. Turmeric powder
  7. Asafoetida / Hing
  8. Cooking Oil - for tempering
  9. Salt
To cook:
  • Cook toor dal in a pressure cooker and keep it aside. 
  • In a blender, grind the dry coconut and coriander seeds with a little water. Make sure the paste is nicely ground. Once done, set it aside. 
  • Next, in a pan, add the cooked dal, the above ground paste, turmeric powder and curry leaves. Let it come to a boil. 
  • Once boiled, add salt and give it a good stir.
For tempering: Add oil, mustard seeds and asafoetida.

Serve it hot with rice!
Dry Coconut Dal
Tip: The ground paste can be stored for upto 2 months in a freezer!

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