Dhal with coconut milk?

Question

anyone got a good recipe for a dhal using coconut milk? They do a gorgeous one at El Piano in York, and I want to try to recreate it.

Answer 1

oo yummieee yummiee:) here is the recipe!!
Luxury dhal
A classic side dish to any curry.
Two sorts of lentils are luxuriously cooked in coconut milk with the addition of freshly fried onions, tomatoes and spices to provide an uplifting freshness.



1
Cover the lentils with the water and leave to soak. Coarsely chop half the onion and finely chop the rest. Cut half the tomatoes into small chunks and finely dice the rest. Heat half the ghee in a heavy-based pan. Fry the garlic, finely chopped onions and tomato for 5 minutes, until the mixture has cooked to a golden-brown paste.
2
Pour in the lentils and their soaking water and bring to the boil. Add the turmeric, chilli powder and coconut milk and simmer for about 30 minutes, until the red lentils have broken down (the green ones will stay intact). Season to taste with some salt and remove from the heat.
3
When you're ready to eat: Heat the rest of the ghee in a large, deep frying pan. Add the mustard seeds, cover the pan with a lid and fry until they pop. Add the ginger, the rest of the onions and tomatoes and the chillies. Cook for 5 minutes and then pour everything into the lentil mixture. Add the coriander and stir well.

Ingredients
Serves 4
4½ oz (125 g) green lentils
4½ oz (125 g) red lentils
1 pint (600 ml) water
1 medium onion
8 oz (225 g) tomatoes
2 tbsp ghee
2 garlic cloves, finely chopped
1 tbsp turmeric
1 tsp chilli powder
5 fl oz (150 ml) coconut milk
½ tbsp black mustard seeds
1 inch (2½ cm) root ginger
2 green chillies, de-seeded and finely chopped
3 fresh coriander, roughly chopped
Cook’s Notes
It’s important that step 3 is done just before the food is about to be served, i.e. not as part of the frozen stage. It’s the freshly fried tomatoes and spices that really bring the dhal to life.

Answer 2

Give this a try:

250g/9oz red lentils
570ml/1 pintwater
225g/8oz onions
225g/8oz tomatoes
175g/6oz ghee or clarified butter
2 garlic cloves, finely chopped
1 tbsp turmeric powder
1 tsp chilli powder
150ml/5fl oz coconut milk
15g/½oz black mustard seeds
2.5cm/1in fresh root ginger, finely chopped
2 green chillies, seeded and finely chopped
a pinch of asafoetida (optional)
3 tbsp coriander, chopped roughly
salt


1. For the dhal, cover the lentils with the water and leave them to soak. Coarsely chop half the onions and finely chop the rest. Cut half the tomatoes into small chunks and finely dice the rest.
2. Heat half the ghee or clarified butter in a heavy-based pan. Fry the garlic, coarsely chopped onions and tomato chunks for 5 minutes, until the mixture has cooked to a golden-brown paste.
3. Pour in the lentils and their soaking water and bring to the boil.
4. Add the tumeric, chilli powder and coconut milk and simmer until the lentils have broken down and the mixture has thickened (about 30 minutes). Season to taste with some salt and remove from the heat.
5. To finish the dhal, heat the rest of the ghee or butter in a large, deep frying pan. Add the mustard seeds, cover the pan with a lid and fry until the seeds begin to pop.


I can't claim it's mine...

Answer 3

right this is one in each and every of my favorites: Hawaiian Haystacks (serves 8 +/-) 2 (10 3/4 oz..) cans Cream of chook soup a million cup hen broth or water 2 cups hen, cooked & cubed 4 cups Cooked long grain rice a million (9 a million/2 oz..) can Chow mein noodles 3 medium Tomatoes, sliced a million cup chopped Celery a million/2 cup chopped eco-friendly pepper a million/2 cup chopped eco-friendly onions (i'm allergic, so I never use those) a million (20 oz..) can Pineapple chunks, drained a million cup grated Cheddar cheese a million/2 cup Slivered almonds a million/2 cup Coconut a million (2 oz..) jar of pimientos, drained & diced (optionally available) combine soup and chook broth in a saucepan, upload chook chunks and simmer 8 to 10 minutes; till heated by making use of way of. On a serving plates layer all areas. First, stack rice, chow mein noodles, chook and gravy. Then upload tomatoes, celery, green peppers and green onion. suitable with pineapple chunks, grated cheese and extra chook and gravy if favourite. Layer the almonds, coconut and pimiento (optionally available)on superb. Serve and journey. I only approximately continuously serve mine with White rice cooked in chook broth, then the 'Hawaiian Haystacks' is often piles ontop of the flavored white rice. I additionally often cream coconut milk to make a sauce to pour intense. it is somewhat yummy! The link below is one extra information superhighway internet site dedicated to coconut recipes.

Answer 4

My mother in law's recipe - delicious!

1/2 packet red lentils (washed well and examined for stones)
Cover with water in pan
Add 1 flat desert spoon of chili powder and one of salt
1/4 desert spoon of turmeric, garlic powder, cumin powder
1 tsp cumin seeds
Coconut milk (or coconut cream) to taste
Bring to boil and simmer for about 20 mins.

Answer 5

In India coconut milk is added to curries NEVER to dals.

Dals is the general term for any lentil cooked with spices of vegetables.