Ingredients
- 1 cup lentils (toor/arhar or masoor dals)
- 1½ cups water
- ½ cup oil
- 2 bay leaves
- 3 crushed peppercorns
- 1 spring curry leaves
- ¾ cup onion, finely chopped
- 4 tablespoons ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon green chilli, crushed
- 2 teaspoons curry powder
- 2 cups vegetable stock
- 1 cup fresh coconut milk lime juice, salt and white pepper powder to taste
- 1 large lime, wedged
- 1 apple, diced
Preparation
- Boil and puree the lentils. Keep aside.
- Heat oil, crackle bay leaves, peppercorns and curry leaves.
- Add onion, ginger, garlic and green chilli. Cook for 2 minutes.
- Add curry powder and cook further.
- Add lentils and vegetable stock. Bring to boil. Simmer for 10 minutes. Strain.
- Boil mixture again with a little more vegetable stock.
-
Add coconut milk, season and blend.
Serve with small quantity of boiled rice. Optional: squeezed lime, chopped coriander, diced apple and additional pepper.