Coconut milk stew is a traditional dish in Kerala and is usually served with lacy appams for breakfast. It is usually made with vegetables or meat or a combination of both. I very recently had the oppurtunity to savor this wonderful stew and the taste kept lingering in my mouth. I did’nt have enough veggies to make a vegetable stew, and decided why not simmer lentils in the coconut milk instead and came up with this creamy delicious cup of stew.
I have used pink lentils or masoor dal and it took but 20 minutes for the dish to come together from start to finish. You could use the same type of lentils or try different lentils, or a combination of different dals. The cooking time may vary depending on what you use. This dish is very versatile, in that it could be had as is, which is how I did, or had alongside pita bread or naan or even rice to make it a more wholesome meal. I used canned coconut milk to make this, but you can definitely use freshly extracted coconut milk.
1 cup red lentils/masoor dal
1 cup thick coconut milk
3 serrano chiles, slit
1 mediium onion, chopped
1 carrot, chopped
1 small roma tomato, chopped
salt to taste
Place all the ingredients along with 2 cups of water in a saucepan. Do not cover, but let simmer for about 20 minutes. If it would be too spicy for you, you can ignore the serranos, or vary it up by adding curry powder instead. Feel free to add more veggies if you have them on hadn. Garnish with cilantro and serve.
Verdict: I really loved this stew. The lentils and the carrots along with the coconut milk adds a mild sweetness to the stew which is very nicely balanced by the warm undertones from the chilly peppers. It is also a very filling dish to have with rotis or rice.Pin It