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.