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This Coconut Lentil Curry is something my mum cooked at least once a week growing up. (She still does). It’s a staple curry among any Sri-Lankan household – probably down to it being so yummy and easy to do. This is the recipe my mum has been cooking for for years and years. However, I’d like to add that the ground cumin my new addition to it (only one extra ingredient I know). I mean, this curry has pleased for so long it didn’t need much changing.
Ingredients
- 450g red split lentils
- 1 litre water
- 1 tbsp ground cumin
- 2 tsp turmeric
- 250ml coconut cream
- 2tbsp coconut oil
- 2 onions, sliced
- 4-6 cloves garlic, minced
- 3 green chillies, finely chopped
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 tsp jeera seeds
- Salt to taste
- To serve: fresh coriander
Instructions
- Wash and drain the lentils a few times (until the water isn't cloudy from the starch).
- Add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
- Cook for 10-15 minutes until the lentils are softened. Stir in the coconut cream and cook for a further 5 minutes.
- Meanwhile, heat the coconut oil in another pan. Fry the mustard, cumin and jeera seeds for about 30 seconds then throw in the onions, garlic and chillies. Cook for 5-10 minutes until the onions and garlic are browned. Taste and add more salt if necessary.
- Stir the onion and spice mix through the lentils or alternatively serve the lentils topped with it.
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