Creamy-Tart Split Black Lentils with Coconut

Urad Kokum Chi Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

You will find this dal curry is true to its title: The natural creaminess from the urad dal offers a mellow backdrop to the fiery chiles, while the tart flavor emerges from the kokum. One night I was bone-tired, so I warmed a stack of frozen homemade rotis to serve with this, making a light but truly satisfying dinner. For my son, of course, a bowl of store-bought mango pulp was compulsory.