Lentil and Coconut Curry.
Ingredients.
40g / 1 1/2oz of butter.
3 onions finely chopped.
2 garlic cloves finely chopped.
1 tablespoon of fresh grated ginger root.
2 to 4 green chillies, finely chopped.
1 teaspoon of turmeric.
225g / 8oz of moong dhal lentils, washed and drained.
1.2 litres / 2 pints of water.
Salt.
50g / 2oz of creamed coconut.
Juice of 1 lemon.
Finely sliced green chilli rings to garnish.
Method.
1. Melt the butter in a large pan, add the onions, garlic, ginger and chillies and fry gently, stirring, until soft.
2. Stir in the turmeric and add the dhal. Fry, stirring, for 1 minute.
3. Pour in the water, add salt to taste and bring to the boil, then partially cover the pan and simmer gently for 40 minutes.
4. Add the coconut and stir until dissolved, then stir in the lemon juice.
5. Taste, and adjust the seasoning if necessary, cover the pan and simmer for 10 minutes.
Transfer to a warm serving dish and garnish with the sliced chillies.
Serves 4.
