COCONUT-APPLE-GINGER DAL
This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.
Provided by Anna Stockwell
Categories Bon Appétit Lentil Soup/Stew Cumin Ginger Apple Coconut Dinner Vegetarian Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20-25 minutes. Add lime juice and season with salt and pepper.
- Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
CURRIED CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
CREAMY COCONUT DAL
A light, well spiced dish with an oriental mix of flavours. This meal is rich is proteins and therefore a perfect alternative for meat in a balanced diet.
Provided by robertmartinot
Time 35m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a large saucepan, on a medium flame, add the olive oil and heat it up for a minute.
- Throw in the mustard and cumin seeds, let them pop but be careful not to burn them.
- Add the onions. Saute them for 3.min.
- Turn the flame down and add the garlic, ginger, chili and cardamon pods. Add in the liquid of the lentils and let it simmer till it thickens a little.
- Add the coconut cream and stir it in nicely. Let it simmer for 5 minutes. Then add in the lentils, some salt and pepper and you let it simmer for another 5 minutes.
- Serve and enjoy!
VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK
Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.
Provided by kochbiene
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
- Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g
INDIAN DAL
Indian dal is an easy and very flavorful vegetarian side dish made of lentils, tomato and spices.
Provided by Culinary Ginger
Categories Side dishes
Time 51m
Number Of Ingredients 12
Steps:
- To a large saucepan add the lentils, turmeric and water. Partially cover with a lid and simmer for 15-20 minutes until the lentils are broken down.
- While the lentils cook. Add the butter over to a separate pan over medium-low heat. Add the garlic, ginger, cumin, mustard powder, garam masala and tomato. Stir to combine. Cook for 2 minutes stirring. Add the cooked lentils, salt and cilantro, mix well and remove from heat.. Taste for seasoning, add more salt if needed.
- Serve warm.
Nutrition Facts : Calories 157 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 769 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCONUT CHUTNEY RECIPE | THANGAI CHUTNEY | COCONUT CHUTNEY 6 VARIETIES | COCONUT CHUTNEY FOR IDLI, DOSA, UTTAPA | NARIYAL CHUTNEY
coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images.coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp.When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.
Provided by Tarla Dalal
Categories Chutney Mixer Quick Chutneys Healthy Chutney
Time 25m
Yield 1
Number Of Ingredients 9
Steps:
- For coconut chutneyTo make coconut chutney, put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.Refrigerate coconut chutney and use as required.
- In a big mixer jar, add the grated coconut. You can use fresh or frozen coconut. Also, for easy grinding we have taken grated coconut but, if you are lazy then you can put roughly chopped coconut and pulse it more. Many people even use coconut powder or dessicated coconut, if doing so then make use of warm water while grinding.Add roughly chopped small green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.Add grated ginger to the mixer jar. Adrak can be skipped or substituted with garlic.Now add 1 tbsp of roasted chana dal. If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.Add salt to taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Add approximately 1/2 cup of water and blend. We have added a little more then half cup.Grind to make a fine paste. It looks like this! If you like a liquidy coconut chutney then increase the quantity of water.Transfer the chutney into a bowl.
- For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil. Once the oil is hot, add the mustard seeds.When the seeds crackle, add broken red chilli. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Finally, add curry leaves. Kadi patta is one of the most important ingredient of an authentic South-Indian tempering.Mix well and pour this tempering over the chutney.Gently mix and your coconut chutney for idli, dosa and vada is ready! Refrigerate and use as required. It is best to consume it fresh.Coconut chutney is made in a number of variations by adding/substituting ingredients. Malgapodi and Tomato Coconut Chutney, Tomato Coconut Chutney, Fresh Coconut Garlic Chutney are few varieties of the South-Indian coconut chutney. Enjoy them with various South-Indian snacks. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); });
- Is this coconut chutney good for diabetics, heart and weight loss. There is lots of debate on coconut. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of coconut for Diabetics. So yes, this coconut chutney is perfect for diabetics, weight loss and heart. As with anything good, have it in restricted quantity. Our suggestion is to replace oil with coconut oil to make the coconut chutney recipe even healthier.
- Aside from coocnut chutney, check our fried coconut chutney recipe. For Fried Coconut Chutney see ingredients below. Also for detailed step by step images see Fried Coconut Chutney recipe. 1 cup freshly grated coconut 3 tbsp chana dal (split bengal gram) 1 1/2 tbsp urad dal (split black lentils) 5 whole dry kashmiri red chillies , broken into pieces 2 tbsp tamarind (imli) 1 tbsp coconut oil or any other refined oilsalt to taste To make fried coconut chutney, combine the chana dal, urad dal, red chillies and tamarind in a broad non-stick pan and dry roast on a medium flame for 4 minutes or till they turn light pink in colour or till the flavour releases, while stirring continuously. Remove and kee Heat the oil in the same broad non-stick pan, add the coconut and sauté on a medium flame for 7 minutes or till it turns golden brown in colour, while stirring continuously. Keep aside. When cooled, combine all the ingredients together with salt and ¾ cup water, blend in a mixer till coarse. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Store the fried coconut chutney in an air-tight container and use as required.
- Aside from coocnut chutney, check our tomato coconut chutney recipe. For Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Tomato Coconut Chutney recipe. 1/2 cup chopped tomatoes 1/4 cup grated coconut 1 tbsp oil 1/2 tsp chana dal (split bengal gram) 1/2 tsp urad dal (split black lentils) 4 whole dry kashmiri red chillies , broken into pieces 5 to 6 curry leaves (kadi patta) 8 shallots (madras onions) , peeledsalt to taste Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the tomatoes and onions and sauté on a medium flame for 3 minutes. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Allow it to cool completely. Once cooled, blend in a mixer till smooth. Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
- Aside from coocnut chutney, check our coconut thuvayal recipe. For Coconut Thuvayal Chutney see ingredients below. Also for detailed step by step images see Coconut Thuvayal recipe. 2 tsp coconut oil 3/4 cup grated coconut 1 1/2 tbsp urad dal (split black lentils) 1 tbsp chana dal (split bengal gram) 2 tsp coriander (dhania) seeds 1/2 tsp black peppercorns (kalimirch) 4 dry red chillies (pandi) , broken into pieces 6 to 7 curry leaves (kadi patta) 1 tsp tamarind (imli) 1/4 tsp asafoetida (hing)salt to taste Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour. Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist. Serve coconut thuvayal (South Indian coconut chutney) immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.
- Aside from coocnut chutney, check our coconut garlic chutney recipe. For Fresh Coconut Garlic Chutney see ingredients below. Also for detailed step by step images see Fresh Coconut Garlic Chutney. 2 cups freshly grated coconut 1 tbsp roughly chopped garlic (lehsun) 2 tbsp roughly chopped green chillies 1 tbsp roughly chopped curry leaves (kadi patta) 2 tbsp tamarind (imli) pulpsalt to taste 1 tbsp oil 1 tsp mustard seeds ( rai / sarson) 4 curry leaves (kadi patta) 2 whole dry kashmiri red chillies , broken into pieces To make fresh coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); }); Pour this tempering over the prepared coconut chutney and mix well. Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.
- Aside from coocnut chutney, check our coconut corainder chutney recipe. For Coconut Coriander Green Chutney for Dosa see ingredients below. Also for detailed step by step images see Coconut Coriander Green Chutney for Dosa. 1/2 cup grated coconut 1/4 cup shredded spinach (palak) 2 tbps chopped coriander (dhania) 2 tsp roasted chana dal (daria) 2 tsp roughly chopped green chillies 2 tsp roughly chopped garlic (lehsun)salt to taste To make coconut coriander green chutney for dosa, combine all the ingredients in a mixer and blend using 4 tbsp of water till smooth. Serve the coconut coriander green chutney for dosa or use as required. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot14 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot14").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot14]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot15 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot15").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot15]); });
- Aside from coocnut chutney, check our Malgapodi and Tomato Coconut Chutney recipe. For Malgapodi and Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Malgapodi and Tomato Coconut Chutney. 1 cup roughly chopped tomatoes 1/2 cup roughly chopped onions 1/4 cup freshly grated coconut 1/4 cup malgapodi powder 2 whole dry kashmiri red chillies , broken into pieces 2 tsp roughly chopped garlic (lehsun)salt to taste To make malgapodi and tomato coconut chutney, combine all the ingredients in a mixer and blend using ¼ cup of water till smooth. Serve malgapodi and tomato coconut chutney immediately or store in an air-tight container for 2 days.
Nutrition Facts :
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
ONE-PAN COCONUT DHAL
Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
RED LENTIL DAL
This gloriously golden red lentil dal is the ultimate in comfort food. Fragrant, creamy and utterly delicious this simple dal recipe is packed with flavor from turmeric and spices. And it will be on the table in under 30 minutes!
Provided by Delicious Everyday
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
- Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.
- Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.
Nutrition Facts : Calories 386 kcal, Carbohydrate 40 g, Protein 14 g, Fat 20 g, Sodium 722 mg, SaturatedFat 12 g, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
APPLE COCONUT BREAD
A fresh tasting quick bread with apples, coconut and cranberries. Perfect for a chilly fall day. It can also be made vegan if you use a vegan margarine in place of the butter.
Provided by Im A StAr
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center, and pour in the soy milk, vanilla and melted butter. Stir just until dry ingredients are moistened. Mix in the apples, dried cranberries and most of the coconut. Reserve a small handful for sprinkling over the top of the loaf. Pour into the prepared loaf pan, and sprinkle reserved coconut on top.
- Bake for 40 to 45 minutes in the preheated oven, until a knife inserted into the loaf comes out clean. Cool for at least 5 minutes before removing from the pan.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.4 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 6.8 g, Sodium 402.7 mg, Sugar 10.8 g
More about "coconut apple ginger dal food"
COCONUT-APPLE-GINGER DAL RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (63)Estimated Reading Time 5 minsServings 4
- Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.
- Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.
COCONUT APPLE DAL | PLANT-BASED RECIPES - PURPLE CARROT
From purplecarrot.com
Servings 2Calories 690 per servingTotal Time 30 mins
LENTIL DAL WITH COCONUT MILK RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 2Cuisine South Indian RecipesTotal Time 40 mins
COCONUT DAL – RECIPE | INDIAN FOOD AND DRINK | THE GUARDIAN
From theguardian.com
Estimated Reading Time 2 mins
10 BEST HEALTHY COCONUT WATER SMOOTHIE RECIPES - YUMMLY
From yummly.com
COCONUT CHUTNEY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHANA DAL WITH COCONUT RECIPE - BLESS MY FOOD BY PAYAL
From blessmyfoodbypayal.com
Cuisine IndianCategory Main CourseServings 6Total Time 40 mins
- Add oil in a pan. As we are using mustard oil, so it needs to be smoked first. You may take any oil you use in your regular cooking.
RED LENTIL DAL WITH COCONUT MILK AND KALE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 6
- In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve.
- Add the chicken stock, coconut milk, red lentils and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
- Spoon the dal into bowls. Top with the reserved onion mixture and the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges.
SHRIMP CURRY WITH COCONUT MILK AND APPLE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (67)Total Time 40 minsCategory FoodCalories 474 per serving
- Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.
- Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.
- Reduce heat to medium and cook for about 5 minutes. Add the peas and coconut milk and cook for 3 to 5 minutes.
THE BEST DAL EVER RECIPE - TODAY.COM
From today.com
4.4/5 (79)Total Time 1 hrCategory Entrées
- 1. Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).
- 2. Heat olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions and sauté for 3-4 minutes, until they start to become tender and translucent. Add the ginger and garlic and cook with the onions for an additional 2-3 minutes, until everything starts to brown slightly.
- 3. Stir in the turmeric, cumin, coriander, cayenne pepper, salt and pepper. Roast the masala for 2-3 minutes, until it smells aromatic and darkens in color.
- 4. Add the tomato paste to the spices and cook it until it deepens in color, about 1-2 minutes. Now, pour in your tomatoes. Continue to cook until the tomatoes reduce slightly, 3-4 minutes.
STUFFED EGGPLANT IN CURRY AND COCONUT DAL WITH GINGER
From more.ctv.ca
- In a large bowl, toss the eggplants with the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Spread out on the prepared baking sheets and bake for 25 minutes, flipping halfway through, until softened and lightly browned. Set aside to cool.
- For the dal: Put the olive oil into a large sauté pan on medium-high heat. Once hot, add the shallots and fry for eight minutes, until golden. Add the ginger, half the chile, and half the curry leaves (if using) and cook for two minutes, then add all the spices, tomato paste, and lentils. Stir for one minute, then add the coconut milk, water, and salt. Bring to a boil, then decrease the heat to medium and let simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a 7 x 11 inch/28 x 18cm baking dish and set aside.
- In a small bowl, toss together the paneer, lime zest, one tablespoon of the lime juice, the mango pickle, cilantro, and 1/8 teaspoon salt
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From jeyashriskitchen.com
Estimated Reading Time 3 mins
YOTAM OTTOLENGHI’S COCONUT RECIPES | MAIN COURSE | THE ...
From theguardian.com
Estimated Reading Time 4 mins
RED LENTIL DAL - LOVING IT VEGAN - GOOD VEGAN RECIPES ...
From lovingitvegan.com
Ratings 21Calories 444 per servingCategory Entree, Gluten-Free, Savory
SLOW COOKER DAHL RECIPE WITH HOMEMADE NAANS - OLIVEMAGAZINE
From olivemagazine.com
Cuisine IndianTotal Time 2 hrs 30 minsCategory VegetarianCalories 859 per serving
THE 9 BEST COCONUT COCKTAILS TO MAKE AND DRINK ALL YEAR ...
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From organicbodydetox.com
Reviews 1Estimated Reading Time 8 mins
FEIJOA, APPLE AND COCONUT CAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Afternoon TeaServings 8Total Time 1 hr 10 mins
SLOW-COOKED COCONUT GINGER PORK | MARK'S DAILY APPLE
From marksdailyapple.com
Estimated Reading Time 2 mins
BRIGHT, EXOTIC, EASY & DELICIOUS: MUNG BEAN DAL WITH ...
From elephantjournal.com
Reviews 3Estimated Reading Time 3 mins
GINGER SWEET POTATO DAL WITH COCONUT LEEKS - THE FIRST MESS
From thefirstmess.com
Reviews 104Servings 4Cuisine IndianCategory Main Course, Side Dish, Soup
COCONUT-APPLE-GINGER DAL – OLIVE THIS OLIVE THAT SAN ...
From olivethisolivethat.com
Estimated Reading Time 3 mins
RAINBOW VEGGIE COCONUT DAL - COOK REPUBLIC
From cookrepublic.com
4.8/5 (10)Servings 8Cuisine Gluten Free, Vegan, VegetarianCategory Dinner
CARROT APPLE GINGER SOUP WITH COCONUT MILK - VEGANGELA
From vegangela.com
4.8/5 (5)Total Time 1 hr 15 minsServings 4
COCONUT RED LENTIL DAHL - RUNNING ON REAL FOOD
COCONUT APPLE DAL | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
Servings 5Total Time 50 mins
INSTANT POT COCONUT DAL - EVERY NOOK & CRANNY
From everynookandcranny.net
COCONUT MILK AND APPLE JUICE RECIPES (18) - SUPERCOOK
From supercook.com
CHANA DAL WITH SPINACH & COCONUT MILK - THE YUMMY VEGAN
From theyummyvegan.com
INDIAN COOKING: GINGER DAL - BLOGGER
From indianhomefood.blogspot.com
COLD WEATHER IS NO MATCH FOR THESE SOUP RECIPES - BON APPéTIT
From bonappetit.com
PUMPKIN SOUP WITH COCONUT MILK - RAKSHA'S KITCHEN
From rakshaskitchen.com
VEGAN RED LENTIL DAL (NO TOMATO OR COCONUT) - OATMEAL WITH ...
From oatmealwithafork.com
EASY SLOW COOKER DAL RECIPE WITH COCONUT & CURRY - FROM ...
From fromscratchfast.com
10 BEST COCONUT AND GINGER COOKIES RECIPES - YUMMLY
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MUNG DAL, COCONUT & CILANTRO KITCHARI (PITTA REDUCING) RECIPE
From joyfulbelly.com
GINGER DAL RECIPE - JOYFUL BELLY SCHOOL OF AYURVEDA
From joyfulbelly.com
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