My Dal

Ingredients

• 1 teaspoon peppercorns black
• 6 servings celery leaves for serving
• 1 cup coconut milk 
• 6 servings rice cooked for serving
• 2 teaspoons coriander seeds 
• 3 teaspoons cumin seeds 
• 1 teaspoon fenugreek seeds 
• 2 tablespoons garlic minced
• 1 cup mung dal split
• 5  chilies dried red
• 1 tablespoon salt 
• 3 tablespoons shallots minced
• 2 teaspoons turmeric 
• 2 tablespoons vegetable oil 
• 5 cups water 

Equipment

• frying pan
• pot

Directions

1. Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil. Reduce the heat to medium and simmer about 40 minutes. The dal should become somewhat soft and porridge-like. Set aside.
2. Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry saute pan and toast them until they become quite fragrant. After allowing the spices to cool, grind them in a spice or coffee grinder until fine.
3. Place the oil in a saute pan and add the garlic and shallots. Cook over high heat until softened and just beginning to brown.
4. Add the coconut milk and bring to a boil.
5. Add the ground spices and cook for 1 minute.
6. Add the mixture to the cooked dal and simmer for about 10 minutes over low heat. Taste for seasoning, adding more salt if needed.
7. Serve with rice and celery leaves.
8. Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil. Reduce the heat to medium and simmer about 40 minutes. The dal should become somewhat soft and porridge-like. Set aside.
9. Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry saute pan and toast them until they become quite fragrant. After allowing the spices to cool, grind them in a spice or coffee grinder until fine.
10. Place the oil in a saute pan and add the garlic and shallots. Cook over high heat until softened and just beginning to brown.
11. Add the coconut milk and bring to a boil.
12. Add the ground spices and cook for 1 minute.
13. Add the mixture to the cooked dal and simmer for about 10 minutes over low heat. Taste for seasoning, adding more salt if needed.
14. Serve with rice and celery leaves.