A mildly spiced yellow pigeon pea lentil stew flavoured with freshly grated coconut and black kokum —Dhanya Samuel
For the dal and coconut paste
yellow pigeon peas/toor dal;soaked for at least 2 hours
black kokum pieces – washed well (if you are using tamarind, add 1 tbsp tamarind paste)
For the tempering:
sprigs of curry leaves
garlic cloves, crushed lightly
Fresh coriander leaves, chopped
In This Recipe
Pressure cook the toor dal with water, salt and turmeric for 3 or 4 whistles; open and mash well. If using a pot, cook the lentils with salt and turmeric and double quantity water till mushy.
Blend the coconut, cumin seeds, garlic and shallots into a fine paste.
To the cooked lentils, add the coconut paste and the kokum pieces and return to heat.
Add water to adjust consistency as required and season with salt. Bring to boil and then simmer for 5 minutes.
To prepare the tempering, heat oil in a pan, crackle the mustard seeds, cumin seeds, curry leaves, chillies and garlic. Saute till the garlic is lightly browned, switch off heat and add asafoetida.
6. Pour this over the hot dal and mix well.
Garnish with coriander leaves and serve hot with rice.