| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Red split lentils; soaked in hot water |
|
|
; for 1-2 hours |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Poppy seeds |
| 1 |
ts |
Salt |
| 2 |
ts |
Coriander seeds |
| 6 |
|
Whole cloves |
| 1 |
|
2 inch piece cinnamon |
| 4 |
|
Green cardamon pods |
| 4 |
|
Block peppercorns |
| 1/2 |
ts |
Chilli powder |
| 1 |
ts |
Turmeric |
| 2 |
tb |
Ghee |
| 2 |
|
Onions peeled and chopped |
| 4 |
|
Cloves garlic; crushed |
| 2 |
oz |
Creamed coconut; grated |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
1. Dry roast the first nine spices in a heavy-based frying pan then grind
until smooth in a coffee grinder. Drain the lentils, heat the ghee and fry
half the quantity of spices (including chilli powder and turmeric) for 2
mins. Add the onion and garlic and cook for another 2 mins.
2. Add the lentils and 1 pint of fresh water. Simmer, covered, for 50 mins.
Give the contents of the pan a good stir and add the other half of the
spices.
3. Cook for another ten mins then add the creamed coconut and seasoning.
Serve hot.
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