Sat, 3 August 2024
INGREDIENTS:
1 cans of lentils, drained and rinsed
1 tablespoon vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1-2 green chilies, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon mustard seeds
1 can of chopped tomatoes
1 cup coconut milk
Salt, to taste
Fresh cilantro, chopped (for garnish)
METHOD:
1. Heat the oil in a large pot over medium heat.
2. Add the mustard seeds and cook until they start to pop.
3. Add the chopped onion and cook until golden brown.
4. Stir in the garlic, ginger, and green chilies (if using), and cook for another 2 minutes.
5. Add the cumin, coriander, turmeric, and garam masala. Cook for another 1-2 minutes until
fragrant.
6. Stir in the chopped tomatoes and cook for 5 minutes.
7. Add the drained lentils and coconut milk and bring to a simmer. Cook for 10-15 minutes,
stirring occasionally.
8. Season with salt to taste.
9. Garnish with fresh cilantro before serving.
Mon, 28 September 2026
Chef: Sham Hanifa
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