Indian
Indian - Dals and Soups
Malabar Parotta Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1/2 cup black-eyed peas, soaked overnight
- • 1 cup ash gourd, cubed
- • 2 green chilies, slit
- • 1/2 cup thin coconut milk
- • 1/2 cup thick coconut milk
- • 1 tbsp coconut oil
- • 1 sprig curry leaves
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked black-eyed peas with 1.5 cups water until soft.
2
Phase 2
Add the ash gourd and green chilies and cook until tender.
3
Phase 3
Pour in the thin coconut milk and salt and simmer 5 minutes.
4
Phase 4
Add the thick coconut milk, curry leaves, and coconut oil, warm through without boiling, and serve with rice.