Method :
-
Wash lentil, put in bowl, cover
with cold water and leave to soak for 6 hours or overnight.
-
Drain lentils and put them in a
large saucepan with coconut milk, chili powder and turmeric.
-
Bring to the boil, then simmer,
covered, for 30 minutes or until just tender.
-
Heat oil in a separate pan, add
onion, curry leaves, lemon grass and cinnamon and fry over a medium
heat, stirring, for 8 minutes or until onions is soft and golden
brown.
-
Stir into lentil mixture and simmer
for a further 10 minutes or until liquid has evaporated and lentils
are soft but not broken up.
-
Remove whole spices and serve hot,
garnished with thyme sprigs.
Serves 4
Substitute a few sprigs of lemon thyme if
lemon grass in unavailable.
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