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2
cups
2
cups
1
2
teaspoons
1
teaspoon
1
tablespoon
6
2
5
cm
5
cm
1/2 cup
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Red lentils
Thin coconut milk
Dried red chili, broken into pieces
Pounded Maldives fish
Ground turmeric
Ghee or oil
Curry leaves
Medium onions, finely sliced
Strip daun pandan or rampe leaf
Stick of cinnamon
Thick coconut milk
Small stalk lemon grass or strip of lemon rind
Salt to taste
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Method :
-
Wash lentils
well until water is clean.
-
Remove and
discard lentils that float on the surface of the water or any that are
discolored.
-
Put drained
lentils in a saucepan with the thin coconut milk, chili, Maldive fish
and turmeric.
-
Bring to the
boil, then cover and cook slowly until lentils are soft.
-
In another
saucepan, heat the oil and fry the curry leaves, onions, rampe leaf,
cinnamon and lemon grass until onions are brown.
-
Reserve half
the onions for garnishing the dish and turn the lentil mixture into the
saucepan.
-
Add thick
coconut milk and salt to taste, and simmer uncovered until lentils are
very soft and the consistency of runny porridge.
-
Serve with
rice and curries.
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