Ingredients:
300 g lentils, red
1 liter of water
3 tbsp oil or clarified butter
1 tsp cumin, coarsely ground
1 onion(s), finely chopped
1 tablespoon fresh ginger, very finely chopped
2 tbsp grated coconut
4 tomato(s), peeled and diced (also canned tomatoes)
1 tsp turmeric powder
1 pinch chilli powder
2 tsp salt
50 ml cream
½ tsp coriander powder
½ tsp garam masala
Preparation:
Rinse the red lentils under running water until the wash water runs clear. Then bring to the boil in 1 liter of water over medium heat and simmer on a low flame with the pot open (caution – it boils over quickly!) until the lentils are soft and soupy. Set the lentils aside.
Heat the fat in a large saucepan or wok and sauté the finely chopped onion and cumin until golden brown. Add the ginger and coconut flakes and fry for about a minute – be careful, the coconut flakes burn easily! Add the tomatoes and simmer on a low flame for about 5 minutes with the lid closed. Add the turmeric, chili, salt, cream and lentils along with the cooking liquid and simmer over low heat for about 10-15 minutes.
Season with coriander and garam masala (available in Asian shops as powder or paste) just before serving.
This is served with Indian spiced rice. (Basmati rice cooked with cardamom)
