Amaranth with Red Lentils Recipe

Ingredients : Serves 6

125 g

300 g

2 cups

1

1 teaspoon

2 teaspoons

1 tablespoon

1

1

3 tablespoons

Green amaranth leaves

Red lentils

Thin coconut milk

Dried red chili

Turmeric

Pounded Maldive fish

Oil

Onion, finely sliced

Small cinnamon quill

Thick coconut milk

Sprig of fresh curry leaves

Strip of fresh or dried pandan leaf

Lower portion of stem of lemon grass, bruised

Salt to taste

• Wash amaranth, pick the leaves and put into a saucepan.

• Pick over red lentils, discarding any small stones.

• Wash lentils in several changes of water, drain, and add to saucepan with thin coconut milk.

• This could be canned coconut milk diluted with water if it is thick and rich.

• Discard stalk and seeds of chili.

• Break the chili into pieces and add to pan with turmeric and Maldive fish.

• Bring to a boil, lower heat and simmer until lentils are soft and like thick soup.

• Add a little extra water if necessary.

• In another pan, heat the oil and fry curry leaves, pandan leaf, sliced onion, cinnamon and lemon grass, stirring frequently, until onion starts to color.

• Add contents of first saucepan, stir in thick coconut milk and simmer uncovered for 5 minutes.

• Serve with rice.