Today we have some delicious lentils or Chana Dal. Spoon dish with an Asian twist looking at India. The delicious flavor of the coconut and the spiciness of the chili make them ideal comforting lentils for cold days.
- 500 g of chana dal (they are split lentils)
- 1500 ml of water for the pressure cooker
- 1 tablespoon of tumeric or turmeric powder
- 2 teaspoons of sugar
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- coriander to garnish on top chopped
For the sauce:
- 2 tablespoons of oil or butter
- 1 tablespoon grated ginger
- 1 clove grated garlic
- 1 tablespoon mustard seeds
- 2 cinnamon sticks
- 6 nails
- 6 green cardamom seeds
- 2 bay leaves
- 4 chillies (optional)
- 4 tablespoons grated coconut
- 2 tablespoons of raisins
- 2 tablespoons cashews
- salt to taste
- Rinse the lentils well until the water runs clear and soak them in hot water for half an hour.
- After this time, rinse and drain the lentils and transfer them to the pressure cooker along with the tumeric. Cover with water and let them cook in the slow cooker for 3 minutes. After this time, release the pressure and open the pot so as not to increase the cooking time.
- Then add the salt and sugar to the lentils and cook over medium heat until the water thickens a bit.
- Meanwhile, in a skillet over medium-high heat, add the oil and brown the ginger and garlic. Add the mustard seeds, the bay leaves, the cinnamon stick, the cloves, the cardamom and the red chilies and give it a few turns so that the spices are fried.
- Add the grated coconut and turn until golden brown. Then add the raisins and cashews and give a few turns.
- Pour over the lentils and mix well. Now add the cumin and chili powder. Season with salt and serve with flat bread and long boiled rice. Finish with a few fresh coriander leaves.
- If you don't like them very spicy, add the chili powder little by little to be able to modify its intensity and if you prefer the creaminess of the purée, mash the lentils with the help of a food processor.
Recipe and photos by Loleta .