Lime Coconut Dhal Recipes

COCONUT DAAL WITH CRISPY POTATOES

Steps:

• For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
• Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
• Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
• Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
• Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
• When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.

SRI LANKAN DAL WITH COCONUT AND LIME KALE

Steps:

• Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
• Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
• Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
• While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
• When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.