Dal from Andaman & Nicobar Islands

Andaman & Nicobar Islands are union territories of India with Port Blair as the capital.  They are located in the Bay of Bengal about 1300 km east of mainland India.  They consist of more than 800 islands grouped as the two Islands- Andaman and Nicobar.  The two islands are well known for the white-sand beaches, coral reefs and beautiful palm trees. There are several historical sites such as the Cellular Jail. 

100 gm whole moong dal

1 green chili

½ tsp turmeric powder

1 cheena kela (green plantain)

1 tbsp fresh grated coconut** ½ tsp Salt

For tempering:

1 tbsp refined oil/coconut oil

1 medium size onion finely chopped

1 sprig of curry leaves

2 red dried chillies

1 tsp mustard seeds

1 tbsp coriander powder

1 tbsp of tamarind paste

½ cup of fresh coconut milk**

1. Wash and soak the dal overnight.
2. Wash it again with water before cooking.

3. Wash and peel the green plantain.  Cut them into small pieces.

4. Wash and cut the green chilli too into small pieces.

5. Pressure-cook the moong dal, with, 1 tbsp of grated coconut, ¼ tsp of turmeric powder, ½ tsp of salt, green chilli, green plantain, and with ½ cup of water. 

6. After the first whistle lower the heat and cook for 2 minutes. 

7. Allow the cooker to   cool down on its own.

8. When the cooker cools down, add ½ cup of coconut milk and bring it to boil and allow to simmer.

For tempering:

9. In the meantime, heat the oil over medium heat in a heavy pan.

10. Add the mustard seeds. 

11. When the seeds begin to splutter add the dry red chillies.

12. Add onion and the curry leaves and fry for few more seconds.

13. Add 1 tbsp of tamarind pulp and fry again for a few seconds more.

  14. Pour the cooked dal over the fried spices stirring gently. The consistency of the dal should neither be too thick nor too thin. Add little warm water to your required consistency. 

15. Adjust the salt. 

16. Boil the dal for a minute or so. 

17. Serve hot with steamed rice.

Clean the coconut and remove the fibres from the hard shell.  Refrigerate the coconut overnight. With a hammer, pound the hard shell of the coconut.  The shell will crack and the kernel will separate from the shell easily.

With a sharp knife remove the dark brown skin from the kernel.

Cut the kernel into smaller pieces and grind them finely in a grinder.

Take the grated coconut in a container and pour ½ cup of hot water over it.  Allow it to stand for some time. Squeeze and strain out the liquid— that is your coconut milk!

Soak few pieces of dried tamarind in boiling water for few minutes. When the tamarind becomes soft, squeeze out the tamarind pulp.  Strain it.