Jason's Cooking Club
Coconut Dal, Curry Leaves
“Toast the curry leaves until they crack. That is the whole trick.”
Ingredients
produce
- gingera thumb, grated
- green chili1, slit
pantry
- moong dal240 ml
- coconut milk1 can
- curry leavesa sprig (12 leaves)
- coconut oil30 ml
spices
- mustard seeds5 ml
- turmeric2.5 ml
Method
- 01Rinse dal. Simmer with turmeric and 3 cups water until soft. ~20 min.
- 02Stir in coconut milk. Reduce heat.
- 03In a small pan: coconut oil, mustard seeds. When they pop, add curry leaves. They should crack audibly.“If they don't crack, you're not hot enough. Listen for it.” — jason
- 04Pour everything over the dal. Add ginger, chili. Simmer 5 min.
- 05Salt. Serve with rice.
you'll needMedium potSmall skilletChef's knife
notes — what you'd change next time
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Coconut Dal, Curry Leaves
Toast the curry leaves until they crack. That is the whole trick.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 5 steps
- 01Rinse dal. Simmer with turmeric and 3 cups water until soft. ~20 min.
- 02Stir in coconut milk. Reduce heat.
- 03In a small pan: coconut oil, mustard seeds. When they pop, add curry leaves. They should crack audibly.“If they don't crack, you're not hot enough. Listen for it.”
- 04Pour everything over the dal. Add ginger, chili. Simmer 5 min.
- 05Salt. Serve with rice.
✦ mise en place
the tools you'll need✦
Medium pot
“for dal”
✦
Small skillet
“for tempering curry leaves”
✦
Chef's knife
“for aromatics”
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