
A comforting and aromatic bowl of saucy lentils infused with creamy coconut milk, vibrant turmeric, and fragrant curry leaves. This hearty, plant-based dish is perfect as a standalone main or a flavorful side for your favorite flatbread.
Heat the coconut oil or ghee in a large, deep saucepan over medium-high heat. Add the finely chopped onions, mustard seeds, and fresh curry leaves with a pinch of salt.
Sauté the onion mixture for 8-10 minutes, stirring frequently, until the onions are lightly caramelized around the edges and the mustard seeds have started to pop.
Stir in the garlic, grated ginger, green chilli, turmeric, coriander, cumin, and nigella seeds. Lower the heat to medium and cook for 3-4 minutes until the spices are highly fragrant.
Pour in the vegetable stock and coconut milk. To ensure no waste, rinse the coconut milk can with a little water and add it to the pan. Bring the liquid to a boil.
Stir in the rinsed lentils, then reduce the heat and simmer for 30-40 minutes. Cook until the lentils are tender and the sauce has reduced to a thick, saucy consistency.
Season to taste with salt and pepper. This dish keeps well in the fridge for up to five days or can be frozen for up to three months.
For the best flavor, use fresh curry leaves rather than dried if possible. If you prefer a milder dish, ensure the green chilli is fully deseeded before adding. This recipe is excellent for meal prep as the flavors deepen after a day in the refrigerator.




