Golden Lentil And Coconut Stew Recipe

About this recipe

A creamy and aromatic lentil stew made with coconut milk, tempered spices, and served with fragrant rice for a comforting dinner.

Ingredients

• 1 kg Basmati Rice
• loose Ginger
• 500 g Moong Dal
• - Tata Sampann 100% Pure Premium Cashews Whole Premium Quality Kaju Rich In Protein, Magnesium, And Phosphorus
• 100 Ml Gowardhan Ghee
• 200 g Table Salt
• 100 g Jeera
• 50 g Black Pepper
• Pcs Everest Hing 10 Gm
• 100 g Curry Leaves
• 500 g Toor Dal
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 100 g Yellow Mustard Seeds
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 50 g Asafoetida Powder
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse the toor dal thoroughly and soak it in water for 15 minutes.
2. 2. Pressure cook the soaked dal with 500 ml water and turmeric powder for 3 whistles, then let it cool.
3. 3. Heat oil in a pan and add mustard seeds; let them splutter before adding curry leaves and green chili.
4. 4. Stir in asafoetida, cumin powder, and sauté for 30 seconds until aromatic.
5. 5. Add the cooked dal to the pan and mix well; simmer for 5 minutes on medium heat.
6. 6. Pour in the coconut milk and adjust the consistency with water if needed; simmer for another 5 minutes.
7. 7. Add salt to taste and garnish with chopped coriander leaves.
8. 8. Serve the golden lentil stew hot with freshly cooked basmati rice.