Ingredients
- 2 Tbsp Ghee
- 3 red onions
- 5 garlic cloves
- 2 tsp ginger
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam marsala
- 1 tsp ground cumin
- 1 tsp red paprika
- 300g red lentils
- 500ml chicken stock
- 400ml coconut milk
- 400ml crushed tomatoes
- 2 tsp brown mustard seeds
- 1 tsp Kashmiri chilli
- 4 red chillies
- Juice of 1 lemon
- 1 tsp brown sugar
- Salt and pepper to taste
- 20 fresh curry leaves
Method
- Add ghee to a large skillet and add sliced onions. Sauté for 15-20 minutes until well caramelised
- Crush ginger and garlic together and add to the pan. Add the chillies and brown mustard seeds.
- Sauté for 2 minutes then add the rest of the spices to the pan. Add curry leaves and stir
- Add crushed tomatoes and let reduce down for a few minutes
- Pour in well washed red lentils and stock
- Mix well and simmer for 8-10 minutes until most of the stock has been soaked up
- Add coconut milk and simmer for another 15-20 minutes, stirring constantly
- Once red lentils have broken down, add lemon juice and sugar
- Mix well, serve and enjoy
Product used in recipe
- Valcom - Coconut Milk