Lentils in Coconut Sauce with Curry Leaves and Turmeric

• ghee↗3 tbsp tbsp

  or coconut oil to make the dish vegan

• onion↗2 large

  finely chopped

• black mustard seeds↗1 tsp tsp
• fresh curry leaves8
• garlic cloves↗6

  finely chopped

• ginger↗40g g

  grated

• green chili↗1

  optional, deseeded

• ground turmeric2 tsp tsp
• ground coriander↗1½ tsp tsp
• ground cumin↗2 tsp tsp
• nigella seeds↗1 tsp tsp
• vegetable broth↗1.2 litres l

  (ensure vegan if needed)

• coconut milk400ml can ml
• dried pigeon peas or green lentils↗600g g

  rinsed

Step-by-step instructions

1. 1

   Heat the ghee or oil in a large deep pot over medium‑high heat. Add the onion, mustard seeds and curry leaves with a pinch of salt and cook 8‑10 minutes, stirring frequently, until the onion caramelises slightly at the edges and the mustard seeds float. Add the garlic, ginger, chili, turmeric, coriander, cumin and nigella seeds. Reduce heat to medium and cook 3‑4 minutes until fragrant.

2. 2

   Pour in the vegetable broth, coconut milk and lentils. Rinse the coconut milk can with water and add it to the pot. Bring to a boil, then stir the lentils. Cook 30‑40 minutes until the lentils are tender and the sauce has reduced. Season to taste and divide into three portions. Store in the refrigerator for up to five days in an airtight container or freeze for up to three months.