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Main Course

Dal In Coconut Milk

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 cup Red gram (Thuvaraparippu)
1 nos Onion medium
3 nos Green Chillies
1/2 Of Coconut for coconut milk
Pepper powder, to taste
Salt, to taste
Curry leaves A, a few
1 tsp Ghee
2-3 nos Shallots (Kunjulli)

Preparation

Step 1
Cook red gram with sliced onions, green chillies and salt.
Step 2
Add coconut milk.
Step 3
The amount of the coconut milk depends on the consistency of the dish required.
Step 4
Sprinkle pepper powder to your taste.
Step 5
Finally, add curry leaves.
Step 6
Heat ghee in a pan.
Step 7
Cook the shallots till brown and add this seasoning to the above.
Step 8
Make sure not to add too much of water, as the water should be very little left, once the dal is cooked. The dal should not be overcooked.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Dal In Coconut Milk

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 cup Red gram (Thuvaraparippu)
1 nos Onion medium
3 nos Green Chillies
1/2 Of Coconut for coconut milk
Pepper powder, to taste
Salt, to taste
Curry leaves A, a few
1 tsp Ghee
2-3 nos Shallots (Kunjulli)

Preparation

Step 1
Cook red gram with sliced onions, green chillies and salt.
Step 2
Add coconut milk.
Step 3
The amount of the coconut milk depends on the consistency of the dish required.
Step 4
Sprinkle pepper powder to your taste.
Step 5
Finally, add curry leaves.
Step 6
Heat ghee in a pan.
Step 7
Cook the shallots till brown and add this seasoning to the above.
Step 8
Make sure not to add too much of water, as the water should be very little left, once the dal is cooked. The dal should not be overcooked.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.