COCONUT LENTIL CURRY
(2009 Cardamom Kitchen LLC All Rights Reserved)
Serves 6 to 8
1 cup masoor dhal (red lentils)
1/2 cup diced onion
1 1/2 teaspoons minced garlic
3 1/2 cups water
1 1/4 teaspoon salt
1/2 teaspoon ground cumin seeds
1/4 teaspoon turmeric powder
10 fresh curry leaves
3/4 teaspoon canola oil
1/8 teaspoon black mustard seeds
3 tablespoons unsweetened shredded coconut
1 dry red pepper
Place dhal in a stockpot. Cover with water and stir to remove excess starch. The water will turn cloudy. Drain. Repeat until water becomes clear. Drain.
Add water to rinsed lentils.
Reserve 1/4 cup of onion for later use. Add other 1/4 cup onions to pot.
Add garlic, salt, cayenne, cumin, turmeric powder, and curry leaves. Bring to a boil.
Reduce heat to medium and cook for 15 minutes. (Dhal will soften and expand as it cooks.) Remove from heat.
Place oil in a small saute pan on medium heat. Add mustard seeds and cover. When seeds start to pop, add 1/4 cup onion and stir. Cook uncovered until onion begin to brown.
Add coconut and red pepper. Cook until coconut becomes lightly toasted.
Add coconut mixture to dhal and stir to blend throughout. Serve with rice.