Dal Bhaat with Coconut and Lemon
by Anuradha Raj
Added to 4 cookbooks
This recipe has been viewed 3016 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.
- 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.
This recipe was contributed by Anuradha Raj on 01 Nov 2018
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