RED LENTILS WITH COCONUT
(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 the dhal in a medium sized sauce pan. Cover it with water and stir to remove excess starch. The water will turn cloudy. Drain. Repeat until the water becomes clear. Drain.
Add the water to the rinsed lentils.
Reserve 1/4 cup of onions for later use. Add the other 1/4 cup to the dhal.
Add the garlic, salt, cayenne, cumin, turmeric powder, and curry leaves. Stir and bring to a boil.
Reduce the heat to medium and cook for 15 minutes. (The dhal will soften and expand as it cooks.) Remove from heat.
Place the oil in a small saute pan on medium heat. Add the mustard seeds and cover. When the mustard seeds start to pop, add 1/4 cup onions and stir. Cook uncovered until the onions begin to brown.
Add the coconut and red pepper. Cook until the coconut becomes lightly toasted.
Add the coconut mixture to the dhal and stir to blend completely. Serve with rice.