In a mixer jar, grind coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and cinnamon sticks to a coarse powder.
Wash red lentils and soak them in water for ten minutes.
Switch on the flame and add water to the soaked red lentils.
Add fenugreek seeds, turmeric powder, shallots, curry leaves, pandan leaf, green chillies, and garlic cloves.
Mix all the ingredients and simmer the dal slowly until fully cooked, giving it an occasional stir.
Add red chilli powder, salt, curry powder, and coconut milk. Mix well and cook for a minute.
In a tempering pan, heat coconut oil and add mustard seeds, cumin seeds, garlic cloves, shallots, and dried red chillies. Cook until the shallots turn light brown.
Pour the tempering over the dal.
Ingredients
Directions
In a mixer jar, grind coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and cinnamon sticks to a coarse powder.
Wash red lentils and soak them in water for ten minutes.
Switch on the flame and add water to the soaked red lentils.
Add fenugreek seeds, turmeric powder, shallots, curry leaves, pandan leaf, green chillies, and garlic cloves.
Mix all the ingredients and simmer the dal slowly until fully cooked, giving it an occasional stir.
Add red chilli powder, salt, curry powder, and coconut milk. Mix well and cook for a minute.
In a tempering pan, heat coconut oil and add mustard seeds, cumin seeds, garlic cloves, shallots, and dried red chillies. Cook until the shallots turn light brown.
Pour the tempering over the dal.