Keralan Dhal Curry
Creamy as well as savoury, this keralan dhal curry evokes a sense of comfort when eaten.
BOILING THE DHAL
- 1 cup yellow moong dhal (rinsed)
- 1/2 tsp turmeric powder
- 3 cups water
- 1/2 cup fresh grated coconut
- 3 dried red chillies
- 1 shallot (large)
- 1 garlic clove (large)
- 1 tsp cumin seeds
- 1/2 cup water
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp white urad dhal
- 1 shallot (sliced thinly)
- 8-10 curry leaves
- chopped coriander leaves (handful)
Rinse the dhal several times under cold running water until the water runs clear. Then drain with a sieve and add the dhal to a heavy bottomed pot along with water and turmeric powder. Cover with a lid and allow the dhal to simmer over a medium flame for 25-30 minutes, or until the dhal has fully cooked and doubled in size.
Into a blender, add grated coconut, cumin seeds, dried red chilli, a garlic clove, a shallot and grind into a smooth paste. Then add the blended paste to the cooked dal and simmer for a further 5 minutes. Remove the pot from the heat and set aside.
Heat the coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add the mustard seeds, and within 10 – 30 seconds the seeds should begin to splutter. Working quickly, add the urad dhal and sauté for a further 15 seconds. Then add the sliced shallots and curry leaves and sauté for 2-3 minutes, or until the shallots take on a caramelised colour.
Finally, pour the tempered ingredients into the dhal curry and sprinkle in some flaked sea salt. Stir well and cover with a lid until the dhal curry is ready to serve.
Calories: 109kcal (5%) Carbohydrates: 10.3g (3%) Protein: 3.9g (8%) Fat: 6.2g (10%) Saturated Fat: 5g (31%) Sodium: 1092mg (47%) Potassium: 66mg (2%) Fiber: 2.3g (10%) Sugar: 1.1g (1%) Calcium: 22mg (2%) Iron: 2mg (11%)