Yield: 4 Servings
2 tablespoons (30 ml) vegetable oil (such as canola)
1 small onion, chopped
1 inch (2.5 cm) fresh ginger, peeled and minced
1 teaspoon (2 g) cumin seeds
2 whole dried chiles (such as chile de arbol)
1 fresh hot green chile (such as jalapeno), cut in thin slices crosswise
2 tablespoons (10 g) unsweetened shredded coconut 2 small tomatoes, chopped
1 cup (192 g) lentils, simmered in water until tender and drained Juice of 1 lime
¼ cup (4 g) chopped fresh cilantro Salt and pepper
Hot to make it
- Heat oil over medium heat in a large saucepan. Add onion and cook until just tender. Add ginger and cumin and stir, cooking until onions become translucent and cumin browns. Add dried chiles, cooking for 1 minute before adding fresh chiles. Cook for an additional 1 minute and stir in the coconut until it browns.
- Add chopped tomatoes, lentils, and lime juice. Bring to a simmer and then remove from heat. Stir in cilantro and season with salt and pep¬per. Serve warm or at room temperature. You may refrigerate this dish for several days before serving.
Make this less spicy by reducing the amount of chillies used or omitting the fresh green Chilli pepper altogether.