Ingredients
| 1 Tbsp | Oil, or use ghee |
| 2 cups | Red lentils (Main) |
| 1 sprig | Curry leaves |
| 1 | Onion, diced |
| 1 tsp | Cumin seeds |
| 1 | Red chilli, dried, and chopped, plus 1 extra |
| 1 tsp | Turmeric |
| 1 tsp | Garam masala |
| 2 tsp | Black mustard seeds |
| 2 cm | Fresh ginger, finely chopped or grated |
| 1 | Carrot, grated |
| 2 cloves | Garlic, finely chopped |
| 1 can | Coconut milk, reserve 1/4 cup for the garnish |
| 1 | Water |
| 1 | Salt |
| 1 | Spinach leaves, shredded to garnish |
| 2 Tbsp | Toasted cashew nuts, chopped |
| 4 | Roti, to serve |
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Directions
- Wash the lentils then drain.
- Heat the oil or ghee in a large saucepan. Add the curry leaves, onion, cumin, 1 chilli, tumeric, garam marsala, mustard seeds, ginger and garlic. Stir all together for 5 minutes or until the onions begin to soften and brown.
- Add the lentils, carrot, coconut milk and 1 cup of water. Cover and simmer until the lentils are soft. This will take approximately an hour with more water being added if necessary.
- Taste for seasoning then serve topped with spinach, sliced red chilli, cashews and a drizzle of coconut milk, warmed roti on the side.
