Calisota Coconut Dal

I have been making this dal for years, first in Minnesota and now in California. The recipe calls for chana dal, a yellow colored split lentil, but I’ve made it with all kinds of lentils, whatever variety I can find in my local store. I cannot vouch for the authenticity of the recipe, but it is cost effective, tasty and you’ll have plenty of leftovers if you pair it with rice and naan.

I keep some Trader Joes garlic naan in the freezer so I can pull it out to accompany this meal. It is convenient, surprisingly good and easy to make in the toaster if you don’t feel like turning on the oven.

Ingredients

1 1/2 cups chana dal
4 tablespoons dried unsweetened coconut
2 tablespoons vegetable oil
3 clove of garlic, diced
2 inch piece of ginger, peeled and diced
1 jalapeño pepper, seeds and ribs removed, diced 
1/2 teaspoon ground tumeric
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 1/4 teaspoons salt
1 teaspoon sugar
3 medium tomatoes chopped (can also use 1 cup canned, chopped up)

Instructions

1. Wash dal under cold running water until water runs clear. Put in a saucepan and add water until it reaches an inch or so above the dal and boil for around 45 minutes until soft, adding more water if it gets too dry. You want to end up with a very thick soup-like texture as the lentils break down.

2. Meanwhile, toast coconut in a frying pan over medium heat until light brown and place in bowl. In the same pan, add oil, garlic, ginger and jalapeño and stir at medium heat until garlic start to brown. Add spices, salt and sugar and cook until fragrant, about one minute.

3. Add tomatoes and cook for a few minutes more until it is a thick paste. Add tomato mixture to the dal, along with the coconut and stir until mixed. Add more salt to taste and more water as needed to get the consistency that you want.

4. Serve hot over rice or with garlic naan on the side or both. I like serving with sautéed kale and juicy mango.