A special childhood recipe to pair with 2022 Román

MASOOR DAL WITH COCONUT-CILANTRO CHUTNEY AND BASMATI RICE

A wonderfully unique recipe from Lisa’s childhood to pair with the 2022 Román. 

A note from Lisa:

I am the 4th generation of women to have lived in India, starting with my British great-grandmother, who was the governess at the Palace in Mysore where she raised her 6 children and instructed those at court.

It was a magical time in my life, and this simple, delicious dish takes me back instantly. 

You will most likely need to make a trip to your local Asian supermarket (curry leaves, frozen grated coconut, masoor and chana dal, asafoetida, tandoori paste), but once you have the ingredients, this may become one of your regular meals. 

It is true comfort food, can be frozen in batches, and tasted best the second day….

I love to serve the dal with Basmati rice and Coconut-Cilantro Chutney.

If I want to serve protein, I’ll make a platter of tandoori chicken thighs. Tandoori paste is available in the Asian Markets and is mixed with yogurt to marinate the chicken.

Enjoy!

Pro Tips: 

Keep curry leaves in a bag in your freezer 

Freeze portions of ginger-garlic paste for easy use

Keep a pack of frozen fresh grated coconut in the freezer

Asafoetida is stinky! But don’t be scared, it adds a very distinct, necessary layer of umami richness

Serves 6

Pair with: 2022 Roman

ingredients

MASOOR DAL:

1 cup red lentils

2 tbsp oil

1 tsp whole cumin seeds

4-5 count curry leaves

1 med finely chopped onion

2 cups diced sweet potato

2 tsp garlic-ginger paste (ground fresh)

4 small sliced green chillies

1 heaped tsp salt

1/2 tsp coriander powder

1/2 tsp red chili powder

1/4 tsp turmeric powder

1 14oz can chopped tomatoes

2 tbsp chopped cilantro leaves

 

FOR TADKA TEMPERING:

2 tbsp oil/ghee

2 cloves chopped garlic

1 Tsp black mustard seeds

1/4 tsp whole cumin seeds

2 count dried red chilies

2 count curry leaf

1/4 tsp red chili powder

1 pinch of asofoetida

 

COCONUT-CILANTRO CHUTNEY:

1 cup cilantro – tightly packed

1 cup coconut- grated fresh or frozen

2 small green chilis – chopped

1 inch ginger – peeled and chopped

2 tbsp roasted chana dal

1/2 tsp lemon juice

1 tsp sugar

1 tsp salt

1/2 cup of water or add as required

1 pinch of asofoetida

PREPARATION

DAL

First, wash the lentils thoroughly. Place a pan on the stove on medium heat and add 2 tbsp oil. Once the oil is heated add the whole cumin seeds and curry leaves. Then, stir them for 30 seconds or until the seeds splutter. Add the finely chopped onions and saute until they become soft. Now add the garlic ginger paste and the slitted green chilies, and saute for 1 minute. Add the diced sweet potato and saute for a few minutes. Then add the washed lentils and fry for 2 minutes.
Add the tomatoes and saute for a few minutes.

Add 4 cups of hot water and give another stir. Cover and cook for about 15 minutes or until the lentils are tender on medium heat. When the lentils are tender, whisk them to break the grains and the sweet potato somewhat. Finally, add chopped coriander leaves and give it a mix.

TADKA

Now, to prepare the tadka, place another small pan on medium heat and add 2 tbsp oil. Then add the chopped garlic and fry for a few seconds until slightly brown. Fry the mustard seeds for a few seconds. Then add whole cumin seeds, dried red chilies, the curry leaf and stir it again for a few seconds. Add the red chili powder at the end, and give it a quick stir. Pour the tadka on top of the cooked lentils, a quick stir, and your very flavorful, delicious tadka dal is ready to serve. You can serve the dal with rice or roti.

COCONUT-CILANTRO CHUTNEY

First rinse the coriander leaves thoroughly in water a few times. Use the stems if they are tender. Drain all the water and set aside. Blend the cilantro leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency. Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.

Heat oil in a small frying pan. Keep heat to a low. Add the mustard seeds. Let the mustard seeds splutter. Add asafoetida and curry leaves. Fry for a few seconds until the curry leaves become crisp. Pour this tempering mixture together with the oil, over the Coriander Coconut Chutney and stir to combine.

Serves 6

Pair with: Roman or Nadi Riesling