2-3 cups of water
1/2 medium onion chopped
1 green chili (serrano) sliced down the middle(optional)
1/2 tsp turmeric powder
1 cinnamon stick
5-10 curry leaves (optional)
1-2 pandan leaves (rampe) optional
1 can (2 cups) coconut milk or cow's milk
Wash the Masoor Lentils well in cold running water. If you see any stones, make sure you pick them out. You can find Masoor Lentils at your local Indian Grocers.
Tip: You always want to boil your lentils without salt so they cook faster. Salt tends to slow down the cooking process. Salt can be added at the end of the dish.
Tip: I recommend you use a large deep frying pan or nonstick wok if you cook on high heat, otherwise it tends to boil over. If you only have saucepans, then cook on medium heat and keep an eye on it.
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.