Ingredients:
- 100g Red lentils, washed
- ½ medium Onion, sliced
- 3 cloves of Garlic, sliced
- 1 Sprig of Curry Leaves
- 1 Dried red chili, sliced
- 2/3 tsp The Urban Spice Shop Turmeric powder
- ¼ pc The Urban Spice Shop Cinnamon stick
- 2/3 tsp Red chili powder
- 1 tsp Salt
- 85ml Coconut milk
- 200ml Water
For tempering:
- 4 Shallots, sliced
- 1 Sprig of Curry Leaves
- 3 cloves of Garlic, sliced
- 10ml Oil
- 1 Dried red chili, sliced
- 1/3 tsp The Urban Spice Shop Cumin seeds
- 1/3 tsp Mustard seeds
- ½ Tbsp Red chili flakes
Method :
1. Add in the washed red lentils, onion, garlic, curry leaves, dried red chili, turmeric, cinnamon, red chili powder, salt and water into a pot and cook uncovered in medium heat until the lentils are 80% cooked.
2. Add in the coconut milk, stir well, and cook for a further 2-3 minutes until the curry comes to a slow simmer
3. On a separate pan, heat up the oil and add in the sliced shallots, garlic, curry leaves and sliced dried red chili and temper until the onions and the garlic are golden. Then add in the mustard and cumin seeds, followed by the red chili flakes.
4. Add in the tempered onion mix in to the lentil curry and stir well. Check seasoning and add in more salt if needed.
5. This could be served alongside toasted sourdough bread, a sunny side up egg and also some fried sausages for an East-meets-West big breakfast. Also pairs perfectly with steamed white rice and a garden salad.
Visit Surani’s website to learn more about her favourite recipes.
https://whimsicalchef.com/
