This dish is a particular favourite of mine as the ingredients are basic, quick to make and very tasty. You can use either red or yellow lentils and compliment it by adding fresh tomatoes or spinach, toasted fennel seeds, cumin seeds and coriander leaves.
- 1 cup red or yellow lentils
- 2 cups of water
- 1 small onion sliced
- ½ inch piece of ginger, cut in strips
- 2 – 3 green chillies slit lenghtwise
- ¼ teaspoon of turmeric
- 1 teaspoon of ghee
- 1 tablespoon of coconut powder
- Salt to taste
Rinse the lentils well in cold water and tip into a saucepan. To this add the sliced onion, chillies, ginger, turmeric and 2 cups of water. Bring to the boil over a high heat and give it a stir now and then so it does not boil over. When nearly cooked add the coconut powder and salt and simmer until the lentils have disintegrated into a soft mash. Now add the ghee and coriander leaves and eat hot with rice, pita bread or chapattis. Some like it served like a soup in which case you add a little more water.