COCONUT DAL TADKA RECIPE || Creamy Coconut Daal Curry || Lentils in Coconut Milk || #DIFK

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while providing a similar texture.

split red lentils

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Green lentils are more nutritious, while yellow split peas are often less expensive.

Wash the masoor and moong daal under cold water until the water runs clear.

Cook the lentils in hot water until soft, about 20-25 minutes.

In a separate pan, heat oil over medium heat until shimmering.

Add mustard seeds, cumin seeds, and fenugreek seeds; cook until they start to pop.

Stir in chopped onions and halved garlic; sauté until onions are translucent.

Add chopped green chili, Kashmiri chili powder, turmeric powder, paprika, carom seeds, salt, coriander powder, asafoetida, and black pepper powder; cook for 1-2 minutes until fragrant.

Add the bay leaf and coconut milk; stir to combine and simmer for 5 minutes.

Add cooked lentils to the coconut mixture; stir well and simmer for another 5 minutes.

Prepare the Tadka by heating oil in a pan, then adding garlic, curry leaves, and dried chilies; sauté briefly before adding to the dal.

Garnish with cumin powder, chopped green chilies, fresh coriander, and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens