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Print Recipe

Black Lentils & Coconut Dahl

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Main Course

Ingredients

  • 1 cup black lentils Vata 0 Pitta - Kapha -
  • 1.5 cups water Vata 0 Pitta - Kapha +
  • 1 tsp. cold pressed coconut oil Vata - Pitta - - Kapha ++
  • 1 onion finely chopped (Vata - - Pitta + Kapha -)
  • 1 tsp. turmeric Vata + Pitta – Kapha - -
  • 1/2 tsp. cinnamon Vata - Pitta + Kapha - -
  • 1 tsp. cane sugar Vata - Pitta - - Kapha ++
  • 1 tsp. thin rock salt Vata - - Pitta 0 Kapha +
  • 1/2 cup coconut milk Vata - Pitta - - Kapha ++
  • 5-6 fresh curry leaves or handful of coriander chopped (Vata + Pitta - Kapha - -) or (Vata + Pitta - - Kapha -)

Instructions

  • Soak the lentils for a few hours or overnight.
  • Strain and wash.
  • Put the soaked lentils in a heavy cooking pot, cover with water and bring to boil.
  • Lower the flame and cook for 5 more minutes.
  • Close the flame, strain, wash and set aside.
  • Heat in a cooking pot the coconut oil.
  • Fry the onion until a little soft and transparent.
  • Add turmeric, cinnamon, sugar and salt.
  • Mix and fry for 2 more minutes.
  • Add the lentils, stir a bit and add the water.
  • Bring to boil.
  • Lower the flame and cook for about 10 minutes or until the lentils are soft but al dente.
  • Add coconut milk and curry leaves and bring to boil.
  • Lower the flame, cover and simmer for 15 more minutes.
  • If thick dahl is desired, finish cooking without the cover.