Dal anyday…. Brown lentils in coconut cream


The summer is here and it has been taking a toll on us. Each of us has had our share of being sick. At these times nothing can beat a simple meal of Dal, rice and yogurt.


These brown lentils gravy, is delicious. The lentils have a beautiful flavour which lends to the flavour of the dish. These lentils does not require to be pre-soaked in water, and since i usually decide on cooking at the very last moment, this variety of lentils goes easy on quick cooking. I usually pressure cook the lentils with a little asafoetida and water. Then begin prepping the veggies to make the gravy.


Ingredients (Adapted from Jamie Olivers recipe book)

Brown lentils- 150gms; cooked

Onion- 1 no

Garlic- 1 clove

Ginger- 1 thumb sized

Red chillies – 2 nos

Fresh coriander- 1 bunch

Turmeric powder- 1 tsp

Fenugreek seeds- 1 tsp

Mustard seeds- 1 tsp

Coconut milk- 1 cup

Baby spinach- a bunch

Curry leaves-5-10 leaves

Vegetable oil- 1 tbsp

Salt & pepper- to taste


Put the peeled onions, garlic, ginger, chilli, coriander, salt and pepper into a food processor, then blitz until fine. Put 1 tbsp of oil in the casserole pan with the curry leaves, turmeric, fenugreek seeds and mustard seeds and stir well. Add the blitzed veggies and fry for a couple of minutes before adding the lentils. Add coconut milk after adding the lentils and boil. Take it off the heat. Serve with rice/roti.

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11 responses to “Dal anyday…. Brown lentils in coconut cream

  1. I’m sorry to hear your family has been sick! This recipe looks like it would make you feel better! I really like lentils, and the spices look yummy in it. I’m curious, what are fenugreek seeds?

    • Shari! We are all doing much better now :). Dal is comfort food, whether you are sick, or crave for a simple meal.

      Fenugreek seed is a beautiful spice. We use dried fenugreek leaves as a herb and fresh leaves as a main ingredient in our cooking. Read more about it here.

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