Dal with coconut milk from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 191) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh bean sprout salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rIAm on May 14, 2013

    I think it would make more sense to cook this dal right in the coconut milk mixture instead of in the water they have you cook it in first... Would keep the texture of the dal and infuse the flavour more instensely...

  • IvyManning on April 28, 2013

    Really dull and so watery. Remember not to make this again. The Dal from Seductions of Rice is much better.

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