I have been making this recipe quite a lot this winter. What I love about it is it’s highly adaptable. I tend to just throw in whatever quick cooking lentil or even bean that I have. You can use lemon or lime juice or just finish it with a dollop of yogurt for tang. You can serve it as is or over rice or with flatbread. My mother gave me a bag of sun dried coconut from Bangalore and that is how I have finished this recipe in the photo. I’ve never really used grated coconut as a garnish on a savory dish but it really works and adds some nice texture. Enjoy!
Curried Coconut Lentils
Serves 3-4
1 cup of brown lentils
2 tablespoons canola oil or ghee
pinch of asafetida
½ teaspoon cumin seeds
1 small onion, chopped fine
2 cloves garlic, minced
2 teaspoons grated ginger
4 cups water
¼ teaspoon turmeric
1 tablespoon coriander powder
¼ teaspoon garam masala
¼ teaspoon Indian chili powder or cayenne
1 can coconut milk
1 tablespoon lemon juice
Salt to taste
Chopped fresh cilantro for garnish (optional)
Brooklyn Delhi Achaar – Roasted Garlic, Tomato or Rhubarb Ginger
Method:
Rinse lentils and set aside.
In a medium saucepan, heat oil or ghee at medium. When the oil starts to shimmer, add in the asafetida and cumin seeds. When the cumin seeds start to brown, add in the onions. When they start to soften mix in the turmeric powder. When the onions are translucent and smelling aromatic, mix in the garlic and ginger. Fry until you smell their fragrance.
Add in the coriander powder, garam masala, chili powder. Stir well. Quickly add in the rinsed lentils with water. Bring the lentils to a boil, then turn the heat back to medium, partially cover them with a lid and cook them until softened, about 30 minutes. Add the can of coconut milk and heat through. If needed, add water for your desired thickness. Add salt to taste. Turn off the heat. Add lemon juice and optional cilantro.
Serve as a soup with a spoon of Brooklyn Delhi Achaar on top. You can also serve with rice and naan.
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