Recipe by CNZ Ambassador Jan Bilton
Ingredients
3 tablesspoons canola oil
1 large onion, very finely sliced
4 cloves garlic, sliced
1 large sprig curry leaves
½ teaspoon ground turmeric
2 whole red dried chillies
1 green chilli, sliced
½ teaspoon mustard seeds
Lentils: 1 cup red lentils (Dhal)
Cold water
½ teaspoon ground tumueric
2 cloves garlic, crushed
3-4 curry leaves
½ cup coconut milk
Directions
- Heat the oil in a large frying pan. Add the onion, garlic, curry leaves and turmeric. Cook on medium low until the onions are soft and light brown. Add the chillies and mustard seeds and cook for 2 – 3 minutes.
- Meanwhile wash the lentils well. Place in a saucepan with 1½ cups of cold water. (If you want softer lentils, add water to just cover the lentils). Cover and simmer for 5 minutes then stir in the turmeric, garlic and curry leaves. Cover and simmer for about 10 minutes until the lentils are cooked to your liking. Stir in the coconut milk and a little of the onion mixture and simmer for 5 minutes.
- Serve in a bowl topped with the remaining onion mixture.
- Can be served with chopped raw vegetables and chutney as a main with rice or as an accompaniment with a curry.
