Dal Nariyal Recipe is a delicious and spicy masoor dal curry which is cooked in freshly ground spices and tamarind water and chillies. It makes a perfect curry to go along with hot steamed rice topped with ghee.

Ingredients

• 3/4 cup Dal (Whole)
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt, to taste

Ingredients to be ground to paste

• 1/3 Fresh coconut, grated
• 20 grams Tamarind
• 3 Dry Red Chillies
• 2 teaspoons Coriander (Dhania) Seeds

Ingredients for Seasoning

• 1 teaspoon Mustard seeds
• 3 cloves of Garlic
• Onion
• Jeera
• Curry leaves
• Dhaniya
• Coconut milk

How to make Lentils in Tangy Coconut Curry

• To begin making the Recipe, we will first cook the dal in the pressure cooker. Place the dal in the pressure cooker, add salt, turmeric powder and 2-1/2 cups of water. Cover the cooker, place the weight on and pressure cook for a couple of whistles.
• After a couple of whistles, turn the heat to low and simmer for about 4 minutes and turn off the heat. Allow the pressure cooker to rest until the pressure releases naturally. After the dal is cooked keep it aside.
• Our next step is to make the masala. In a small frying pan, dry roast the coriander seeds and red chillies until fragrant. Once roasted, allow it to cool.
• Once cooled, place the roasted coriander, red chillies, coconut, tamarind and garlic into a blender. Add a little warm water and grind to make a smooth masala paste.
• Add this masala, to the cooked dal mixture and bring the dal to a brisk boil for about 3 to 4 minutes. Adjust the consistency of the Dal by adding coconut milk as the mixture can thicken when the masala is added. Make a gravy.
• Check the salt and spice levels and adjust them to suit your taste.
• The final step is to prepare the seasoning for the Dal. Heat a small tadka pan on medium heat; add the mustard seeds and allow them to crackle. Add the garlic, red chillies and curry leaves and roast for a couple of minutes.
• Pour the seasoning over the dal and serve.

Source: Archana’s Kitchen

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