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
- In a deep, heavy saucepan, heat the oil
over medium-high heat. - Add the onion and cook for 2 minutes,
until slightly browned. - Add the ginger root and garlic. Cook
another minute. - Add the tomato, chiles, coriander,
cumin, turmeric, tamarind, jaggery, salt,