Pineapple Dal With Coconut Rice
Pineapple Dal with Coconut Rice — with a sweet and sour kick that pairs so well with the warm, comforting dal, this is such a unique way to enjoy the ultimate Indian comfort food! Pair this with a simple yet aromatic coconut rice and aloo ghee roast, and this effortless meal is the perfect way to make even the simplest meals fun!
Ingredients
Dal:
- 1 cup toor dal (split pigeon peas lentils) , washed and soaked for at least 2 hours
- 1 tsp salt
- 1/4 tsp turmeric powder
- 2 cups water
Masala:
- 2 tbsp ghee
- 1 tsp cumin seeds
- 6-7 curry leaves
- 1 dried red chilies
- 1/4 tsp asafoetida powder (hing)
- 2 tsp ginger garlic green chili paste
- 1 medium tomatoes , finely chopped
- 1/2 cup fresh pineapple , finely cubed
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 cup water
- 2 tsp tamarind pulp
- salt , to taste
- 1/2 tsp garam masala
- 1 tsp jaggery , more as needed depending on the pineapple’s sweetness
- 2 tbsp cilantro , finely chopped
Tadka:
- 1 tbsp ghee
- 1/4 tsp cumin seeds
- 1/4 tsp red chili powder
- 1 tbsp water
Coconut Rice:
- 3 cup cooked rice
- 2 tsp ghee , or oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 3-4 curry leaves
- 1 inch green chilies , slit
- 1/2 cup shredded fresh coconut
- 1/4 tsp black pepper
- salt , to taste
- 1 tbsp cilantro , finely chopped
Instructions
Pineapple Dal:
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Drain your soaked dal and add 2 cups water, salt, and turmeric powder. If you’re using an Instant Pot, cook on high pressure for 7 minutes and let the pressure release naturally. If you’re using a pressure cooker, let it cook for 1 whistle on high flame and 2 whistles on medium flame, then let the pressure release naturally.
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In a pan, heat ghee and add cumin seeds, curry leaves, dried red chilies, asafoetida, and ginger-garlic-green chili paste. Let saute for a minute until fragrant and add in your tomatoes. Cook for 2-3 minutes until you start to see the oil release.
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Now, add your pineapple, red chili powder, and turmeric powder. Saute on medium flame for 2 minutes then add 1/4 cup water and cook covered for 5 minutes on medium-low heat. This should help the pineapples soften and release their juice.
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Gently mash the pineapple with the back of a spoon and add in tamarind paste, boiled daal, and 1/2 cup of water. Finish with salt, garam masala, and jaggery to adjust the taste and sweetness of the daal.
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Let this simmer for 5-7 minutes on medium flame, adjust the consistency with more water if needed, and finish with chopped cilantro.
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For the tadka, heat ghee in a small pan and add in cumin seeds and let crackle. Then, add in the red chili powder and water. Once it starts bubbling, pour it on top of your daal. Your Pineapple Dal is ready to enjoy!
Coconut Rice:
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For the coconut rice, heat oil or ghee in a pan. Then, add in cumin seeds, mustard seeds, green chili, and curry leaves. Let crackle and then add in your rice, coconut, black pepper, and salt. Toss this together gently and garnish with cilantro. Your Coconut Rice is ready to enjoy with your Pineapple Dal!