# Coconut Dal, Curry Leaves

South Indian recipe from Chef Jason McKinney, about 30 minutes, serves about 4.

Toast the curry leaves until they crack. That is the whole trick.

- Total time: about 30 minutes
- Hands-on: about 10 minutes
- Serves: about 4
- Level: Easy
- Cuisine: South Indian

## Ingredients

- 1 cup moong dal
- 1 can coconut milk
- a sprig (12 leaves) curry leaves
- a thumb ginger, grated
- 1 green chili, slit
- 1 tsp mustard seeds
- ½ tsp turmeric
- 2 tbsp coconut oil

## Method

1. Rinse dal. Simmer with turmeric and 3 cups water until soft. ~20 min.
2. Stir in coconut milk. Reduce heat.
3. In a small pan: coconut oil, mustard seeds. When they pop, add curry leaves. They should crack audibly.
   Chef's note: If they don’t crack, you’re not hot enough. Listen for it.
4. Pour everything over the dal. Add ginger, chili. Simmer 5 min.
5. Salt. Serve with rice.

## Tools

- Medium pot, for dal
- Small skillet, for tempering curry leaves
- Chef's knife, for aromatics

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/coconut-dal-curry-leaves
By Chef Jason McKinney. Free to cook; please link the page when you share it.