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Ingredients : Serves 6 2
cups red lentils
2
cups thin coconut milk
1
dried chili, broken into pieces
2
teaspoons pounded Maldives fish
1
teaspoon turmeric, ground
1
tablespoon ghee
8 curry leaves
1 large onions, sliced finely
5
cm pandanus leave
5
cm cinnamon stick
1/2 cup thick coconut milk
Small stalk lemon grass (white part only)
Salt to taste
Method :
Use clean water to wash the lentils
thoroughly. Discard any lentils that float to the surface of the water,
drain. Fill a sauce pan with the drained lentils, chili, thin coconut
milk, Maldive fish and turmeric, bring to the boil. Cover and cook
slowly until the lentils are soft. Heat up another saucepan with the oil
and fry the curry leaves, lemon grass, onions, cinnamon, and pandanus
leave until the onions are soft and brown. Keep half the onions for
garnishing the dish later. Add the lentil mixture into the saucepan. Add
thick coconut milk and salt to taste. Simmer without covering until the
lentils are very soft like a porridge. Serve with rice and some meat
curries.
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