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. Heat the oil in a saucepan, add the onion and garlic and cook about 3 minutes, until softened.
2. Add the spices and cook for 2-3 minutes, stirring constantly.
3. Add the lentils and 450 ml (3/4 pint) water.
4. Cover and simmer gently for about 1 hour or until the lentils are soft but not completely mushy.
5. Stir in the coconut and seasoning.
6. Garnish with tomato wedges and serve hot.
2. Add the spices and cook for 2-3 minutes, stirring constantly.
3. Add the lentils and 450 ml (3/4 pint) water.
4. Cover and simmer gently for about 1 hour or until the lentils are soft but not completely mushy.
5. Stir in the coconut and seasoning.
6. Garnish with tomato wedges and serve hot.
serving amount
serves 4
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