Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

4 cups (792 g) cooked whole lentils or
beans (black-eyed peas are traditional)

1 cup (237 mL) coconut milk, regular or
light

Juice of ½ medium lemon

1 tablespoon chopped fresh cilantro, for
garnish

1. In a deep, heavy saucepan, heat the oil
   over medium-high heat.


2. Add the onion and cook for 2 minutes,
   until slightly browned.


3. Add the ginger root and garlic. Cook
   another minute.


4. Add the tomato, chiles, coriander,
   cumin, turmeric, tamarind, jaggery, salt,