Sri Lanka Parippu (lentil Curry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Pulses, Vegan, Vegetables | 1 | Servings |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 100 | g | Lentils |
| 25 | g | Onion |
| 1 | Chile, dried | |
| 1 | Garlic cloves | |
| 25 | Oil | |
| Curry leaf sprigs | ||
| 1/2 | t | Chile powder |
| 1/4 | t | Coriander |
| 300 | Coconut milk | |
| 1/2 | t | Salt |
INSTRUCTIONS
===========================> Directions <======================== Wash the lentils then soak them in water for about 1 hour. Slice the onion and chile and chop the garlic. Heat the oil and stir fry the onion, chile, garlic and curry leaves. Drain the lentils and add to the pan. Add the chile powder, the coriander powder and the coconut milk. Bring to the boil and simmer until the lentils are soft. Add salt to taste. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 136
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1188.5mg
Potassium: 449.8mg
Carbohydrates: 24.4g
Fiber: 9g
Sugar: 3g
Protein: 9.7g