Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Red split lentils; soaked in hot water |
| \N \N | ; for 1-2 hours |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Poppy seeds |
| 1 teaspoon | Salt |
| 2 teaspoons | Coriander seeds |
| 6 \N | Whole cloves |
| 1 \N | 2 inch piece cinnamon |
| 4 \N | Green cardamon pods |
| 4 \N | Block peppercorns |
| ½ teaspoon | Chilli powder |
| 1 teaspoon | Turmeric |
| 2 tablespoons | Ghee |
| 2 \N | Onions peeled and chopped |
| 4 \N | Cloves garlic; crushed |
| 2 ounces | Creamed coconut; grated |
| \N \N | Salt and freshly ground pepper |
1. Dry roast the first nine spices in a heavy-based frying pan then grind until smooth in a coffee grinder. Drain the lentils, heat the ghee and fry half the quantity of spices (including chilli powder and turmeric) for 2 mins. Add the onion and garlic and cook for another 2 mins.
2. Add the lentils and 1 pint of fresh water. Simmer, covered, for 50 mins.
Give the contents of the pan a good stir and add the other half of the spices.
3. Cook for another ten mins then add the creamed coconut and seasoning.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.