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1
Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil.
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2
Reduce the heat to medium and simmer about 40 minutes.
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3
The dal should become somewhat soft and porridge-like.
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4
Set aside.
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5
Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry saute pan and toast them until they become quite fragrant.
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6
After allowing the spices to cool, grind them in a spice or coffee grinder until fine.
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7
Place the oil in a saute pan and add the garlic and shallots.
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8
Cook over high heat until softened and just beginning to brown.
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9
Add the coconut milk and bring to a boil.
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10
Add the ground spices and cook for 1 minute.
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11
Add the mixture to the cooked dal and simmer for about 10 minutes over low heat.
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12
Taste for seasoning, adding more salt if needed.
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13
Serve with rice and celery leaves.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
