Konkani Curry Dal Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
Indian
Konkani Curry Dal Casserole
Description
This dish begins by sautéing onions, garlic, and ginger with a half portion of a spice blend including Kashmiri chili powder, black pepper, coriander, cumin, cinnamon, cloves, mustard, and nutmeg in a baking dish before baking to develop flavor. Shredded coconut is added and toasted in the residual heat, imparting a fragrant, nutty note.
Lentils, dry soy curls (or alternatives like chickpeas or more lentils), chopped vegetables, vegetable stock or water, and coconut milk are mixed into the dish, then covered and baked until lentils are tender and flavors meld. The resulting casserole is creamy, with a balanced spiced warmth and the subtle sweetness of coconut milk.
Garnishes such as fresh cilantro, lemon juice, red pepper flakes, and non-dairy cream add brightness and creaminess. This casserole suits as a hearty vegan main or side dish, reflecting Konkani coastal flavors.
The recipe also offers stovetop and Instant Pot alternatives, adjusting liquid amounts and cooking times accordingly for convenience and preference.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion chopped
- 4 cloves garlic minced or you can use 1 tablespoon of garlic paste
- 1/2- inch ginger minced or you can use 1 tablespoon ginger paste
For the spices:
- 2 teaspoons kashmiri chili powder or use paprika
- 1/2 teaspoon black pepper ground
- 2 tablespoons ground coriander (sukha dhania powder)
- 1 teaspoon cumin Jeera powder, ground
- 1/2 teaspoon cinnamon (dalchini powder)
- 1/4 teaspoon cloves laung powder, ground
- 1/2 teaspoon ground mustard (raee powder)
- 1/4 teaspoon ground nutmeg (jayphal powder)
For the other sauce ingredients:
- 3 tablespoons coconut See notes, shredded
- 1/4 cup cilantro with the stems, optional, chopped
- 3/4 teaspoon salt divided
For the protein:
- 3/4 cup brown lentils sabut masoor, dry
- 2 oz dry soy curls or use more dry lentils or 1 cup cooked chickpeas
- 1 cup or more chopped vegetables of choice
For the wet ingredients:
- 3 cups water or stock
- 1.5 cups coconut milk or other non-dairy milk, divided
For garnish:
- cilantro
- lemon juice
- red pepper flakes
- non-dairy cream
Instructions
- In a 9x13-inch or larger baking dish and add the oil. Spread the oil around and add the onions, ginger and garlic, and a good pinch of salt.
- Preheat the oven to 400º F (205º C).
- In a small bowl combine all the spices and sprinkle half the spice mix on the onion mixture and mix really well. Place the baking dish in the oven and bake for 15 minutes or until the onion starts to turn translucent.
- Remove the baking dish from the oven and add the shredded coconut to the baking dish while it’s hot and mix and let sit for 1 minute. The coconut will get fragrant and toasted.
- Add the reserved spices, cilantro, salt, lentils, soy curls, vegetables, stock, and 1 cup coconut milk, and mix really well. Even the mixture out and cover the baking dish with parchment and place it back into the oven. Bake for 40-45 minutes. Depending on your lentils, they might be done at the 35-minute mark or at the 50-minute mark depending on the type and age of the lentils.
- Once the lentils are cooked to your preference, remove the baking dish from the oven. Mix really well. Taste and adjust salt and flavor carefully. Add more warm coconut milk(so the baking dish doesn’t break due to the temperature difference) or non-dairy cream at this point because the lentils and soycurls will have absorbed a lot of the liquid.
- Garnish with cilantro, lemon juice, and pepper flakes, and serve. You can also drizzle some non-dairy cream on top . Serve with some flatbread, garlic naan, sourdough or rice.
Notes
- Use small shredded or desiccated coconut; if flakes are large, pulse in a blender to coarse meal before using.
- This recipe contains coconut and soy; it is gluten-free and nut-free aside from coconut.
- Make soy-free by substituting soy curls with additional lentils or cooked chickpeas and using soy-free non-dairy cream.
- For coconut-free versions, replace coconut milk with other non-dairy milks or water, adding non-dairy cream or yogurt at the end for creaminess.
- To make in a saucepan, sauté spices and aromatics, add coconut, then remaining ingredients with stock, simmering partially covered for 35-45 minutes until lentils soften.
- Instant Pot method involves sautéing aromatics and spices, then pressure cooking lentils and other ingredients for 12-16 minutes with adjusted liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 515mg | 21% |
| Potassium | 631mg | 13% |
| Fiber | 18g | 72% |
| Sugar | 5g | 10% |
| Vitamin A | 2757IU | 55% |
| Vitamin C | 16mg | 18% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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