| 1 |
ghee |
10
g
|
| 2 |
medium brown onions, chopped finely |
1/4
|
| 3 |
garlic, fine chopped |
1/2
clove
|
| 4 |
grated fresh ginger |
1/2
tsp
|
| 5 |
black mustard seeds |
1/4
tsp
|
| 6 |
ground cumin |
¼
tsp
|
| 7 |
ground coriander |
¼
tsp
|
| 8 |
ground turmeric |
¼
tsp
|
| 9 |
brown lentils |
30
g
|
| 10 |
red lentils |
30
g
|
| 11 |
diced tomatoes (same size of brown lentils) |
1
|
| 12 |
water |
220
ml
|
| 13 |
coconut powder (brand Maggi) mix with 00ml water |
2
tbsp
|
| 14 |
coarsely chopped fresh coriander |
1
tbsp
|
| 15 |
salt |
1
tsp
|
1. Heat ghee in large heavy based saucepan; cook brown mustard seed for about 4 seconds. Add onion until onion mix with 1 tbsp water, garlic, ginger and spices. Cook, stirring, until fragrant.
2. Add coconut powder water, lentils, diced tomatoes and water. bring to boil and add salt. Reduce heat, simmer, covered for about 25 minutes, stirring occasionally until lentils are tender and mixture thickens.
3. Just before serving, add coconut cream and coriander, stir over low heat until heated through.