Preparation Time: 30-40 minutes
Serves: 2-3
Ingredients
- 1 cup split red lentils
- 4 cups water
- 1 tsp turmeric
- 1 Tbsp shredded coconut
- 1 tsp salt
- 10 curry leaves
- 2 Tbsp oil
- ½ tsp hing (asafoetida)
- 1 tsp cumin seed, toasted
- 1 Tbsp ginger, finely chopped
- 1 tsp garam masala
- 1 tsp paprika
- Handful coriander leaves, chopped
Method
- Rinse lentils and place in 3 litre pot with water, turmeric, coconut, salt and curry leaves
- Bring to boil, reduce heat and simmer until tender
- Heat oil in a small pot or skillet, add hing and fry momentarily
- Add cumin seeds and fry 1-2 minutes until they turn a shade darker or greyish
- Add ginger and remaining spices and cook on low heat for a further 5 minutes
- Pour the spiced oil into the cooked lentils and stir in coriander
- Serve hot