| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Pulses, Vegetables, Vegan |
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 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1/2 |
ts |
Chile powder |
| 1/4 |
ts |
Coriander |
| 300 |
ml |
Coconut milk |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
PARIPPU (LENTIL CURRY
===========================> 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
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