Lentil Coconut Curry
|Onions||3 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Grated ginger root||1 Tablespoon|
|Green chilies||4 , finely chopped|
|Moong daal||225 Gram, washed and drained|
|Water||1 1⁄5 Liter|
|Creamed coconut||50 Gram, creamed|
|Lemon||1 , juiced|
|Finely sliced green chili rings||1 Tablespoon (For Garnish)|
Melt the butter in a large pan, add the onions, garlic, ginger and chillies and fry gently, stirring until soft.
Stir in the turmeric and immediately add the dhal.
Fry, stirring, for 1 minute.
Pour in the water, add salt to taste and bring to the boil, then partially cover the pan and simmer gently for 40 minutes.
Add the coconut and stir until dissolved, then stir in the lemon juice.
Taste and ad just the seasoning if necessary, cover the pan and simmmer for 10 minutes.
Transfer to a warmed serving dish and garnish with the chilli rings.
Serving size: Complete recipe
Calories 1498 Calories from Fat 390
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 29.4 g146.8%
Trans Fat 0 g
Cholesterol 86 mg28.7%
Sodium 500.6 mg20.9%
Total Carbohydrates 221 g73.6%
Dietary Fiber 39.2 g156.8%
Sugars 53.3 g
Protein 65 g129.6%
Vitamin A 69.5% Vitamin C 356%
Calcium 60.9% Iron 49.1%
*Based on a 2000 Calorie diet