Inspired by dal recipes from the USA Dry Pea and Lentil Council’s The Pea and Lentil Cookbook, From Everyday to Gourmet.
Garam masala is a blend of ground spices you can typically find alongside garlic salt and powdered ginger at the grocery store.
The original recipe calls for sweetened coconut, and the added sugar does bump up the flavor of the dish. But I’ve sort of taken to using Bob’s Red Mill unsweetened coconut flakes these days, with the option of toasting them first if I have time. Either works fine depending on what ingredients you have on hand and how concerned you are about sugar content.