Life & Style Weekend - - TASTE -


1 cup red len­tils, rinsed, drained 1½ Ta­ble­spoons co­conut oil

1 tsp brown mus­tard seeds

1 whole dried red chilli

12 curry leaves

½ tea­spoon ground turmeric

2 an­chovies, crushed

½ tea­spoon pure Asafoetida pow­der 2 heaped tea­spoons Red Hot Chili Pep­per Sri Lankan curry pow­der

1 quill of cin­na­mon

2 cups re­duced salt chicken stock

1 cup co­conut milk

Freshly chopped co­rian­der


Heat fry pan to a medium heat, add oil and add mus­tard seeds. Stir un­til they pop.

Add curry leaves, cook for a few min­utes, stir­ring con­stantly, then add the crushed an­chovies and cook for a few min­utes.

Fi­nally, add in the turmeric, the asafoetida, the cin­na­mon quill, the whole red chilli and Sri Lankan spice blend. Stir and cook for a few mo­ments.

Add in the rinsed len­tils. Stir un­til all coated with the mix­ture and slightly toasted, about two min­utes.

Add chicken stock. Re­duce heat to medium/low and cook, cov­ered, for 20

-25 min­utes or un­til len­tils are ten­der and bro­ken down. Stir reg­u­larly.

Add most of the co­conut milk and keep stir­ring.

Taste for sea­son­ing and add salt and pep­per ac­cord­ingly.

Take out cin­na­mon quill be­fore serv­ing.

Fi­nally swirl co­conut milk rem­nants and sprin­kle over fresh co­rian­der.

Serve im­me­di­ately.

Visit Vicki at Red Hot Chili Pep­per, 9/65 Bul­cock St, Caloun­dra

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