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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Red lentils get a big boost in flavour with this Thai-influenced dhal recipe. Ingredients:
8 ounces red lentils |
1 2/3 cups coconut milk |
1 ounce cilantro, leaves (or curry leaves) |
2 tomatoes, chopped |
salt and pepper |
1 teaspoon cumin |
1 teaspoon ground coriander |
1 teaspoon turmeric |
2 green chili peppers, deseeded and sliced |
2 teaspoons black mustard seeds |
2 onions, one finely chopped, one sliced |
4 tablespoons oil |
Directions:
1. Put the lentils, coconut milk, the chopped onion, tomatoes, chilis and spices in a pan with 1 1/4 cups water, season and simmer for 20 minutes, until the lentils are tender.
2. Fry the sliced onion in the oil until crisp, add the curry leaves (or cilantro) and mustard seeds and sizzle together.
3. Pour over the lentils. Serve with flatbread.
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