Coconut Daal/Lentils simmered in spicy creamy coconut sauce

aal or lentils is the ultimate comfort food for us Indians. Something we eat almost every day with either rice or roti or homemade flat bread. In keeping with the theme, I try to include it in some way or form in atleast one meal each day in our household. It is especially important for vegetarians as lentils provide a very good and oftentimes the only substantial source of protein. So I often look for different ways to incorporate them in our daily diet. So a few days ago when one of my dear readers mentioned that they had coconut daal in some restaurant and wondered if I knew how to make it, I got a pleasant reminder of a long forgotten recipe - another addition to my list of daal recipes.
Lentils come in different varieties and there are endless possibilities for how you can cook them. A little change in the seasonings and spices will allow you to create a completely new dish with new flavors. This is a simple, rustic recipe with simple subtle flavors of creamy coconut and the seasoning of mild spices and curry leaves. A comfort food which when eaten with rice and stir fried veggies, makes you all warm 'n fuzzy.

Ingredients:Serves 4-6
Red lentils (masoor daal) ............... 1 1/2 cup
Coconut milk ............................. 1 1/2 cup
Water ..................................... 2-3 cup
Salt ........................................ to taste
Turmeric ................................. 1/2 tsp
For tempering~
Oil ........................... 1 1/2 tbsp 
Asafoetida ................. a pinch
Mustard seed................ 1 tsp
Onion ......................... 1 small sliced thin
Tomato ....................... 1 medium diced
Garlic ......................... 2 cloves chopped
Green chilli .................. 2-3
Curry leaves ................. few
Cilantro ....................... 2 tbsp chopped
Lime/lemon juice ...........1 tsp or to taste
Garam masala ................ 1/2 tsp

 Method:
1. Wash and drain the lentils till water runs clear. Drain and keep aside.
2. In a medium sauce pan add in the lentils, water and coconut milk with salt and turmeric. Cook on low to medium low heat till the lentils are tender but not mushy, stirring in between.It will take about 20 to 30 minutes.
3. Add water if it appears too thick, mix and turn off the heat.
4. For the tempering, take a small skillet and heat up the oil on medium heat.
5. Once hot, add in the  asafoetida and mustard seeds and allow them to pop.
6. Add in curry leaves, green chillies, garlic, and cook for a few minutes. Add in the onion and fry till golden. Add in the tomato. Cook till mashed up. Add the gram masala, mix.
7. Top the daal with the seasonings, cilantro leaves and lime juice.
Notes:
1. You can add some fried coconut pieces to the daal for the crunch and extra coconuty taste.

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