Lentils are a favorite side dish with rice and curry meals. I have eaten lentils in many ways, but my mother introduced me to lentils with coconut recently and I could not believe it was the first time I had such a wonderful way to eat lentils. I love this lentil dish and actually ate it with rice and no other curries...I don't do that very often. I felt like there was no need for any other curry because this dish was so full of wonderful spice and flavor, nothing else was needed. My entire family loved it, and when my daughter told me this was her favorite lentil dish of all time, I knew it was a keeper.
To cook the lentils:
2 cups masoor lentils
3-4 cups water
1 tsp turmeric powder
1 tsp turmeric powder
1 small cinnamon stick
5-10 curry leaves (optional)
1 pandan leave (optional)
5-10 curry leaves (optional)
1 pandan leave (optional)
To fry lentils with coconut mellun:
1 cup dessicated coconut
1 onion sliced
2-3 green chilies sliced
1 Tbs mustard seeds
10-12 curry leaves(optional)
1-2 pandan leaves (optional)
3-5 dried red chilies (broken into small pieces)
1-2 tsp red chili powder
salt to taste
Directions:1 cup dessicated coconut
1 onion sliced
2-3 green chilies sliced
1 Tbs mustard seeds
10-12 curry leaves(optional)
1-2 pandan leaves (optional)
3-5 dried red chilies (broken into small pieces)
1-2 tsp red chili powder
salt to taste

In a separate pan, heat canola oil. Then add curry leaves, onion,


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