Chitra Agrawal's Coconut Dal with Turmeric Rice
Popular on Food52
TheRambis January 11, 2023
Loved this, very kid friendly also. Used yellow lentils that I had around and still worked great. A keeper!
lesleyt20 July 7, 2021
My 6-year-old scarfed this up, and my 2-year-old ate the yogurt. I call that win. Loved the flavors, easy to make (I didn’t do any substitutions), and it came together quickly. I’d definitely make this again.
Meredy B. December 19, 2020
Absolutely stunning recipe! Beautiful flavors and simple to make. I will come back to this recipe again and again.
Yvonne May 29, 2020
On my one trip to the market this week, I was able to find everything I needed, that I didn’t already have. I thought it was delicious and my family enjoyed it as well. After the first or second spoonful my girls both said, I’d eat this again and everyone had seconds. I was wondering what would be the right thing to add to give it some heat and not detract from the dish itself? Again, it was delicious! Thank you so much for sharing!
kikimm April 28, 2020
This was absolutely fantastic, and very amenable to additions or substitutions. I threw in a leek and a sweet potato that I needed to use, and subbed lime juice and brown sugar for the tamarind, which I didnt have on hand. The acid definitely punched it up. My meat-loving boyfriend could not get enough of it. Delicious.
erinrae April 13, 2020
I love dal in general and this one is great! I didn't have cumin seeds so I added powder, and added the other spices at the same time--I'm not sure it matters if you space them out as much as the instructions call for, I know my palate can't tell the difference if something is added before or after garlic. This makes it a lot easier to cook by memory. I added some onion and garlic powder to substitude for the asafetida (per a few web sites) and lemon juice with a bit of sugar for tamarind--covid cooking means no trips for specialty ingredients! Turned out great though, will make again!
Corin April 5, 2020
To brighten up the flavor I added a tablespoon of fresh lime juice, a teaspoon of salt, and fresh cilantro at the end. Dal was soupy when finished but thickened up as it cooled. Leftovers were even better!
Jessica October 6, 2019
I followed the recipe without changes except I didn't add two entire tablespoons of garlic(seemed like a lot). Served the dal with the rice, cilantro and yogurt and it is delicious. If you like spicy you might have to add that as it isn't spicy but it is flavorful.
Brandi August 24, 2019
One more thing! If you don’t have tamarind you can add dried tart cherries and bust them once the meal is done. Adds a nice sweet tartness.
Brandi August 24, 2019
This Dal is amazing! I made saffron rice instead of the turmeric. The red lentils were perfect and cooked so fast! I added ginger and chill flakes for an extra kick! So yummy!
See what other Food52ers are saying.