Yield: 4 servings
|8 ounces||Red split lentils; soaked in hot water|
|\N \N||; for 1-2 hours|
|1 teaspoon||Cumin seeds|
|1 teaspoon||Poppy seeds|
|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|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.