Coconut-curried
lentils SERVES 4
Dhalis simpletoprepareand
packedwithflavour.It tastes
even better the following day.
280 gmsplitredlentils
1 tbspcoconutoilor ghee
1 onion,diced
1 cinnamonquill
1 ½ tbsphotcurrypowder
400 mlcoconutmilk
400 mlchickenstock
Steamedbasmatirice,
yoghurtandsliced
cucumber,toserve
TEMPEREDSPICES
50 gmghee
½ tspfenugreekseeds
1 tspyellowmustardseeds
Handful of curry leaves
1 Rinselentilswell;setaside.
2 Heatoilina saucepanover
medium-highheat.Addonion
andsautéuntiljusttender
andstartingtoturngolden
(5minutes),thenstirthrough
cinnamonandcurrypowder
untilfragrant(1 minute).
3 Addlentilstopanwith
coconutmilkandchickenstock.
Bringtotheboil,lowerheatto
mediumandsimmer,stirring
occasionallyuntillentilsare
tender(15-20minutes).
4 Fortemperedspices,heat
gheeina saucepanoverhigh
heat.Addspicesandstiruntil
fragrant(10seconds),thenadd
curryleavesandremovefrom
heat.Servedhalwithtempered
spicesspoonedover,topped
withyoghurt,slicedcucumber
and rice or roti on the side.➤
GOURMET TRAVELLER 39Fast