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Lentil Stew with Coconut (Dalma)

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Ingredients

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  • 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
  • 1 tsp. ground turmeric
  • 1 carrot, cut into 1″ pieces
  • 1 plum tomato, minced
  • 1 small Japanese eggplant, peeled and cut into 1″ pieces
  • 1 small sweet potato, peeled and cut into 1″ pieces
  • 1 small Yukon Gold potato, peeled and cut into 1″ pieces
  • (1) 2 1⁄2” pieces ginger, peeled and mashed into a paste
  • 1⁄2 small daikon radish, peeled and cut into 1″ pieces
  • Kosher salt, to taste
  • 1 cup fresh or frozen grated coconut
  • 3 tbsp. sugar
  • 1 tsp. asafoetida
  • 1 drumstick, trimmed and cut into 2″ pieces
  • 1⁄4 cup ghee
  • 1 1⁄2 tsp. cumin seeds
  • 1 small green Thai chile or 1/2 serrano, halved

Instructions

Bring dal and 8 cups water to a boil in a 6–qt. saucepan.

Reduce heat to medium; stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes.

Stir in coconut, sugar, asafoetida, and drumstick; cook until drumstick is tender, 20–25 minutes.

Melt ghee in an 8″ skillet over medium-high; cook cumin seeds and chile until seeds pop, 1–2 minutes; stir into stew.

Keywords: Lentil Stew with Coconut (Dalma), Ramadan Dish

Find it online: https://alazharfoodie.com/ramadan-dish/