This month I welcome Chef Susan Pachikara of Cardamom Kitchen who shares her recipe for Coconut Lentil Curry. Trust me when I say this recipe is AMAZING (and EASY to make!)
1 cup masoor dhal (red lentils)
½ cup diced onions
1 tablespoon minced garlic
2 cups water
1¼ teaspoons salt
¼ teaspoon cayenne
1 teaspoon ground cumin
10 to 15 fresh curry leaves (optional)
¼ teaspoon ground turmeric
2 cups coconut milk
2 teaspoons canola oil
1/8 teaspoon brown or black mustard seeds
1 dried red chili, torn in half
Place the dhal in a medium size saucepan. Rinse it several times and drain.
Add ¼ cup onions, garlic, water, salt, cayenne, cumin, curry leaves, and turmeric to the saucepan. Bring to a boil.
Reduce the heat to medium-low and cook until the dhal softens and expands, about 15 minutes. If foam forms on the surface, skim it off with a spoon.
Reduce heat to low and stir in coconut milk. Cook for 2 minutes.
Place the oil in a small skillet over medium heat. Add the mustard seeds. When they start to pop, immediately add the remaining ¼ cup onions and dried red chili and stir. Lower the heat to medium-low and cook until the onions begin to brown.
Swirl the seasoned onions into the dhal.
Want to learn more from Susan about Indian cuisine? Sign up for her Culinary Tour of Devon Avenue!
About Chef Susan:
Through cooking classes and culinary tours of Devon Avenue, Chef Susan offers home cooks and food lovers a portal to the authentic flavors of India. Her classes feature hands-on instruction for individuals or groups who want to bring the flavors of India home. Come discover the wonders of cardamom and curry leaves. Leave your passport behind. See www.cardamomkitchen.blogspot.com for a sample of Susan’s favorite family recipes. To schedule a cooking class or culinary tour, contact Chef Susan at firstname.lastname@example.org.