Ingredients:
For the Lentils:
2 cups uncooked Masoor Lentils (available in Indian stores)
3-4 cups of water
1 tsp turmeric powder
1 cinnamon stick
Notes: Do not add salt for better cooking. This will yield about 4 cups cooked lentils.
For the Tempering of the Lentils:
1 medium onion chopped
1 red bell pepper or 2-3 sweet red chilies sliced
1 handful of Thai basil leaves (regular basil can be substituted)
1 cup coconut milk
1 heaping Tbs of ginger-garlic-paste or 2 cloves of garlic grated and 1 inch of ginger grated
1/2 tsp of cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of red chili flakes (or to taste)
2-3 Tbs of fish sauce
Directions:
Step 1: Cook your lentils

Step 2: Make the Thai Tempering-


Then add the ginger, garlic and red chilies or peppers. Fry for another 2-3 minutes.

Next add your cleaned Thai Basil leaves and Fish Sauce. Now the fish sauce is the salt in the dish. Start with 2Tbs and add more as needed. I ended up using 3 full Tbs.
Add your 1 cup of coconut milk next. I also add about 1/4 cup of water to rinse out the can. You get about 2 cups of coconut milk per can so I saved the other half to use later with another dish. That's a great way to stretch a buck. : )
Finally add your four cups of cooked lentils. Stir well and taste for seasoning. Allow to simmer for another 2-3 minutes. Then you can turn off the stove and serve this with any rice and curry meal. Enjoy.
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