Dal Bhaat with Coconut and Lemon

by Anuradha Raj

add to my cookbook add to shopping list

Added to 4 cookbooks This recipe has been viewed 4956 times

Dal Bhaat With Coconut and Lemon is a meal by itself. The highlight of this dish is the paste of coconut, cumin and green chillies. This paste together with a traditional tempering of mustard seeds, hing, curry leaves and peanuts flavours and enhances the mouth-feel of this dish.

Add your private note

Dal Bhaat with Coconut and Lemon recipe - How to make Dal Bhaat with Coconut and Lemon

Tags

Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 2Makes 1 to 2 servings
Show me for servings

Ingredients

1 cup rice (chawal)
1/2 cup toovar (arhar) dal
1 cup chopped coconut
1 tsp cumin seeds (jeera)
2 to 3 green chillies
1 tbsp lemon juice
1 tsp turmeric powder (haldi)
1 tbsp oil
a pinch of asafoetida (hing)
salt to taste
1 tbsp raw peanuts
few curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)

Method

Wash the rice and dal, add 4-5 cups of water and pressure cook for 3 to 4 whistles or till the dal and rice are cooked.
Allow the steam to escape before opening the lid and keep aside.
Combine the coconut, green chillies and cumin seeds and blend in a mixer to a smooth paste, without adding water.
Add turmeric to this paste and mix well. Keep aside.
Heat oil in pan, add the mustard seeds, hing, curry leaves and peanuts and saute for few seconds.
Add this tempering to the prepared coconut paste and mix well.
Add the lemon juice and salt and mix well.
Add this paste to the dal-rice and mix well.
Serve hot.