1 tbsp (15 ml) corn oil
1 small onion, skinned and finely chopped
1 garlic clove, skinned and thinly sliced
2 tsp (10 ml) ground cumin
1 tsp (5 ml) turmeric
2 tsp (10 ml) ground coriander
1 small dried red chilli, crushed (optional)
2 cardamom pods, bruised
175 g (6 oz) red lentils
25 g (1 oz) desiccated coconut
salt, to taste
tomato wedges, to garnish
1 small onion, skinned and finely chopped
1 garlic clove, skinned and thinly sliced
2 tsp (10 ml) ground cumin
1 tsp (5 ml) turmeric
2 tsp (10 ml) ground coriander
1 small dried red chilli, crushed (optional)
2 cardamom pods, bruised
175 g (6 oz) red lentils
25 g (1 oz) desiccated coconut
salt, to taste
tomato wedges, to garnish
method
1. Put oil, onion and garlic into a bowl.
2. Cover and cook 100% (High) 3 minutes, until softened.
3. Stir in spices, cook, uncovered, 100% (High) 1 minute.
4. Add lentils and 450 ml (3/4 pint) boiling water.
5. Cover and cook 100%(High) 20-25 minutes, stirring twice, until lentils are soft.
6. Stir in coconut and seasoning.
7. Garnish with tomato wedges and serve hot.
2. Cover and cook 100% (High) 3 minutes, until softened.
3. Stir in spices, cook, uncovered, 100% (High) 1 minute.
4. Add lentils and 450 ml (3/4 pint) boiling water.
5. Cover and cook 100%(High) 20-25 minutes, stirring twice, until lentils are soft.
6. Stir in coconut and seasoning.
7. Garnish with tomato wedges and serve hot.
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