Ingredients: |
- 1.5 teaspoon of coconut oil
- 1 cup of red split lentils (Masoor dhal) - 1 teaspoon of mustard seeds - 1 teaspoon of cumin seeds - 4 curry leaves broken up - 1 medium sliced onion - 1 teaspoon of turmeric powder - 2 garlic glove sliced in half - 2 green chilies sliced (to taste) - 2 cups boiling water - 2 tablespoons of thick coconut milk salt to taste |
Instructions: |
- Heat the oil in a pan on high heat, once hot add the mustard and cumin seeds
- When seeds start to jump around, add in the sliced onions and torn up curry leaves - Once onions turn translucent, turn heat to medium - Add in the red split lentils and stir around to absorb the heat evenly. At this time lentils should have a nice shine to them - Turn the heat to high and add in 2-3 cups of boiling water - Add in the turmeric powder, salt, garlic and green chilies - Leave to cook on high heat for 10 minutes - Once the lentils have cooked and the curry has thicken, turn the heat to medium and gently add coconut milk - Let the coconut milk boil with the lentils for a minute - Turn off the heat and serve hot with basmati rice, roti or bread ** optional, you could add fresh cilantro or spinach for some added colour. Enjoy! |