Pre & Post Natal Dal w/ Ginger, Turmeric & Coconut Tarka

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Ingredients:

  • 1/2 cup moong lentils soaked

  • 1/2 cup black urad lentils soaked

    (Soak the lentils together, overnight and then rinse thoroughly before cooking)

  • 1 can of coconut milk

  • 1 large chunk of ginger, grated

  • Fresh turmeric grated (or a few tsp of good quality turmeric powder)

  • 1 red onion

  • Some garam masala

  • Freshly grated coconut (optional)

  • 1 hot chili (optional)

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Put the lentils in a pot with the ginger and turmeric, add water, bring to a boil and simmer (UNCOVERED) on medium heat until the lentils get really soft and you’re able to smush them with your spoon. Meanwhile in a frying pan, fry the onion and chili in coconut oil, season with plenty of garam masala. When the onions have caramelised, add the fresh coconut and toast until darker and crispy. This is your coconut tarka.

When the lentils are nice and soft, stir in a can of coconut milk and continue to simmer until the dal really thickens up. When you have a nice thick consistency — which is achieved by simmering uncovered to let the moisture absorb— turn off the heat and stir well. If it’s TOO thick feel free to add a splash of water.

Season with salt, and a little bit of sugar if you want (the sugar helps bring out the coconut flavour)

Stir in half the tarka and leave the remaining half to top the dal before serving. Serve with fresh coriander, fresh lime, rice & rotis. Enjoy!

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