Coconut Turmeric Lentils

A delicious and simple lentil dish that can be eaten with rice or naan.

Makes: 6 servings

Prep: 10 min

Cook: 1 hrs. 10 min

Ingredients:

• 9 oz. Bengal gram lentils, cleaned thoroughly
• ½ teaspoon salt
• 1 teaspoon cumin seeds
• 1 dried red chili, pieced
• 1 ½ teaspoons ground coriander
• 2 tablespoons butter, unsalted/ghee/oil
• 1 cinnamon stick, ½”, pieced
• 3 ½ tablespoons coconut, desiccated/flaked OR ¼ piece coconut, fresh, chopped into tiny cubes
• 4 cups water
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 3 teaspoons sugar
• 5 cardamom pods, green, crushed lightly
• 5 cloves
• ½ teaspoon mustard seeds, brown
• 2 bay leaves, dried

Directions:

Fill a large saucepan with the lentils, turmeric, and water. Heat to boiling, then reduce to a simmer. Cook for one hour/until the lentils are soft.

Add the garam masala, sugar, salt, and coriander to the pan. Stir to combine & continue cooking till the lentils are starting to break up.

Meanwhile, heat a smaller pan on medium. Add the butter/oil and allow to melt and get heated through before stirring in the cloves, mustard seeds, cardamom pods, cinnamon, cumin, bay leaves, and chilies. Pour in the coconut and stir again. Let the mixture cook until the coconut is golden brown.

Combine the cooked lentil mixture with the spice mix before ladling onto 4 individual plates. Serve and enjoy.