Ingredients:
2 cups Masoor Lentils
3-4 cups water
2 pandan leaves
10-12 curry leaves
1 stalk lemongrass bruised
1 (1 inch cinnamon stick)
2 Tbs chopped onion
1 heaping tsp turmeric powder
salt to taste
1 cup coconut milk
Tempering Oil:
1 medium onion chopped
2 pandan leaves
10-12 curry leaves
1 Tbs black mustard seeds
2-3 cloves grated garlic
1 tsp up to 1 Tbs red chili flakes
1-2 green chilies sliced or whole
salt
2-3 Tbs canola oil
Directions:
Wash lentils well with water (check for any stones and pick out). Add into a large wide mouth pan with water, pandan leaves, curry leaves, onion, cinnamon stick and turmeric powder. **Do not add salt yet. Boil on medium high heat until water is cooked out and lentils are very soft (20-30 minutes). If you need more water to get the correct consistency add it as needed.
In a separate frying pan heat 2-3 Tbs of canola oil on medium high heat. Add onions, pandan leaves, curry leaves, garlic, green chilies, red dried chili flakes and mustard seeds. Once frying add a little salt to flavor. Fry while stirring until onions have started to brown.
Once the lentils are cooked, add some salt to taste and coconut milk. Then add the tempering ingredients and stir well. Allow to cook for 3-5 more minutes. Serve hot with rice or Indian flat breads. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.