The Food Frenzy Challenge for this month is using Coconut as a main ingredient in food. I was thrilled to bits when I read that. As a child growing up on the west coast of India, coconuts were plentiful and used for making, starters, mains, stews, desserts and even, eaten fresh as is with big chunks of jaggery (molasses).
This simple and comforting Coconut Lentil Curry is quick and easy to make.
All it needs
1 cup of Split Yellow Lentils, soaked for 4-6 hours
2 fresh Green Chillies (increase or decrease according to personal preference)
1 can of light Coconut Cream
3 teaspoons Coriander Powder
1 1/2 teaspoons of Cumin Powder
1 teaspoon Turmeric
2 teaspoons Tamarind Paste ( Concentrate)
Salt to taste
Heat a scant Tablespoon of oil in a deep thick bottomed pan and coat it all over.
Add the coriander and cumin powder and roast till aromatic. At this stage add the turmeric and chopped green chillies.
When it smells absolutely mouthwatering, add the soaked lentils.
Coat the lentils with the spices before adding the can of coconut milk and tamarind concentrate.
Add salt and mix well.
Bring to a boil and reduce the heat and cover the pan.
Cook for 20- 25 minutes stirring in between.
Garnish with fresh grated coconut, if desired. Serve hot with fluffy Basmati rice or Wholemeal Puris(Fried, Puffed Flatbread) and Sweet Potato Fritters.
Comfort food at its best!