Recipes

Bengal coconut dal

I have done away with fresh coconut because dried is so much easier, but if you have the time, fresh coconut is tastier.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

  • 1.2 litres/2 pints water
  • 250g/9oz chana dhal (also called Bengal gram lentils), thoroughly cleaned
  • ½ tsp ground turmeric
  • 1 heaped tsp ground coriander
  • 1 tsp garam masala
  • salt, to taste
  • 2-3 tsp sugar
  • 2 tbsp mustard oil, unsalted butter or ghee
  • 5 green cardamom pods, lightly crushed
  • 1 tsp cumin seeds
  • 5 cloves
  • 1cm/½in cinnamon stick
  • ½ tsp brown mustard seeds
  • 1-2 dried red chillies
  • 2 dried bay leaves
  • 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes