Indian
Indian - Dals and Soups
Puttu 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 cup black chickpeas (kala chana), soaked overnight
- • 3 cups water
- • 1/2 tsp turmeric
- • 1/2 cup grated coconut
- • 4 dried red chilies
- • 1 tsp coriander seeds
- • 2 tbsp coconut oil
- • 1/2 tsp mustard seeds
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked chickpeas with water, turmeric and salt until soft.
2
Phase 2
Dry-roast the grated coconut, dried red chilies and coriander seeds until golden, then grind to a coarse masala with a little water.
3
Phase 3
Heat coconut oil and pop the mustard seeds.
4
Phase 4
Add the cooked chickpeas with their liquid and the ground masala.
5
Phase 5
Simmer 10 minutes until a thick, dark curry forms.
6
Phase 6
Serve hot with puttu or appam.