Coconut lentil curry is my new favorite way to incorporate lentils into my diet. The addition of coconut milk to a regular bowl of lentils adds so much flavor and makes it healthier!
- 1 tbsp. coconut oil
- 1 tsp. mustard seeds
- 3 curry leaves
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1″ ginger, minced
- 2 green chilis, minced
- 1 small tomato, blended
- 1/4 cup orange lentils (masoor daal), soaked for 1 hour*
- 1/4 cup yellow lentils (toor daal), soaked for 1 hour*
- 1 1/2 cups water
- 1/2 tsp. red chili powder
- 1 tsp. turmeric powder
- 1/2 tsp. garam masala
- 1 tsp. salt
- 1/4 cup coconut milk
- Handful of cilantro, chopped
- Freshly grated coconut for garnish (optional)
*you can use a combination of the two or just use one type
- In a heavy bottomed pot or pressure cooker, heat up the coconut oil on medium high heat. Add in the mustard seeds and curry leaves. When the seeds start to pop then add in the onions. Sauté till translucent then add in the garlic, ginger and chilis. Cook till fragrant then add in the blended tomato, salt and spices and stir till well combined.
- Wash and drain the lentils then add it into the pot/pressure cooker along with the water. If using a pot, cover with a lid and simmer till the water has been absorbed and the lentils are cooked through. If using a pressure cooker, cook the lentils for four whistles then release the steam.
- Whisk the lentils to get a smooth curry, then add in the coconut milk and cilantro and stir. Adjust salt according to taste, garnish with freshly grated coconut and serve immediately.