- 1 large yellow onion, chopped
- 3 tablespoons ghee or vegetable oil
- 1 1/2 tablespoons finely chopped fresh ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon curry powder
- Pinch cayenne (optional)
- 1 tablespoon salt
- 1 jalapeño or serrano pepper, seeded and ribs removed, finely chopped
- 2 cups vegetable or chicken stock, or water
- 1 1/2 cups (10 ounces) dried red lentils
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup loosely packed fresh cilantro sprigs
In a heavy, 3 1/2-quart pot over medium-high heat, cook onion in oil, stirring occasionally until golden, about 6 minutes.
Add ginger and garlic and cook, stirring, for 1 minute.
Add cumin, coriander, curry, salt and jalapeño. Stir and cook for 1 minute.
Stir in stock, lentils and coconut milk. Cover and simmer, stirring
occasionally, for about 25 minutes.
Season with salt if needed, and serve with cilantro scattered on top.
This dish is traditionally served with basmati rice and naan bread, as well as other Indian dishes.