Mum used to make delicious lentils with coconut for festive occasions, but she always used pieces of coconut to flavour the dish. This recipe uses coconut milk which makes a very creamy lentil dish which is especially delicious because of the chauk/phoron/tarka at the very end of curry leaves, green chillies and black mustard seeds which makes it simply perfect for this preparation!
1 cup channa dal
1 (8 oz.) cup coconut milk
1 large onion, chopped
2 medium (Roma) tomatoes, chopped
3 green chillies, chopped
1 tsp. ginger paste
1 tsp. turmeric powder
2 cups water or vegetable stock
4 Tbsp. vegetable oil
3 green chillies, slit at stem end
7-8 curry leaves, one stem
1 tsp. black mustard seeds
1 tsp. ghee
1. Place all ingredients (except Garnish) in a pressure cooker, bring to a boil, cover and cook under pressure on medium heat for 20 minutes or until lentils are tender.
2. Allow steam in pressure cooker to dissipate before opening lid.
3. Heat oil over high heat in a small saucepan, fry slit green chillies until skin blisters and turns grey, remove from oil and set aside.
4. Sputter black mustard seeds, add curry leaves and fry for a minute or so.
5. Pour over lentils in pressure cooker, return to a boil and garnish with slit green chillies and ghee.
Serve over steamed Basmati or Jasmine rice or tortillas.