Cooking time: 1 1/2 hours
ingredients
serves 4
2 tablespoons butter
1 onion, sliced
1 garlic clove, crushed
1 green chilli, chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 pound lentils
2 3/4 cups water
1/2 teaspoon salt
1/4 cup creamed coconut dissolved in 1/4 cup water
method
1. Melt the butter in a saucepan. Fry the onion until soft and golden.
2. Add the garlic and green chilli and fry for 2 minutes. Stir in the cumin, turmeric and chilli powder and fry for an additional 5 minutes.
3. If the mixture becomes too dry, add a spoonful or two of water.
4. Gradually stir in the lentils and fry for 2 minutes. Add the water and salt, stir well and bring to the boil.
5. Half cover the pan and simmer for 1 hour. Stir and mash the dhal occasionally.
6. Puree the dhal in a food mill or blender or by rubbing through a sieve.
7. Return to the saucepan and stir in the coconut mix-mixture.
8. Bring to the boil and simmer for 10 minutes, stirring occasionally. Serve hot, with rice.
