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Konkani Curry Dal Casserole
5 from 30 votes

Konkani Curry Dal Casserole

Konkani Curry Dal Casserole is a baked dish featuring brown lentils, dry soy curls, and assorted vegetables in a richly spiced coconut and coconut milk sauce. The recipe layers aromatics like onion, garlic, and ginger with a diverse blend of Indian spices and toasted shredded coconut to form a deeply fragrant base that bakes with the lentils and soy curls for a nourishing, creamy casserole.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 308 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 400º F (205º C).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 308

% 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.