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Lakshadweep · Lunch

Coconut Lentil Lunch

Traditional 10. Coconut Lentil Lunch recipe

🧺 Ingredients

• Yellow lentil (toor dal): 150g
• Onion: 1 medium (90g), sliced
• Tomato: 1 medium (80g), chopped
• Coconut (grated): 100g
• Coconut oil: 30ml
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Curry leaves: 16 leaves
• Mustard seeds: 1 tsp
• Cumin seeds: 0.75 tsp
• Asafoetida: 0.25g
• Salt: 5g
• Water: 400ml
• Rice (cooked): 300g

👩‍🍳 How to make Coconut Lentil Lunch

1. Rinse dal, add to boiling water (180°C), cook 12-14 min on medium heat (170°C) until dal is soft and slightly mushy but not broken.
2. Heat oil (160°C), add mustard seeds and cumin seeds (crackle 20 sec).
3. Add curry leaves, fry 15 sec.
4. Add onion, cook 2 min until soft.
5. Add tomato, cook 1.5 min.
6. Add turmeric, chili, coriander, asafoetida, stir 30 sec.
7. Add grated coconut, stir 1 min.
8. Add cooked dal (with water), bring to low simmer (150°C), cook 5-6 min stirring occasionally. Visual cue: Creamy consistency, dal pieces visible, coconut melted into curry.
9. Add salt to taste.
10. Serve over rice with fish preparation and vegetable side.
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