AuthorazuIngredients
2 cups yellow lentil
1 cup onion (finely chopped)
½ cup curry leaves
5 x 1 inch Rampa leaves
1 tsp ginger (crushed/grated)
3 cloves garlic (crushed/grated)
1 tsp chili (finely chopped)
1 tsp cumin seeds
1 cup coconut milk
1 cups smoked tuna (sliced) OR 1 can tuna
3 slices raw, green mango
2 X ½ inch cinnamon
5 cardamoms
½ tsp turmeric powder
2 tbsp coriander leaves
Salt to taste
Water
Directions
1
Rinse lentils until the water runs clear
2
Place the lentils in a pot, cover with water until it rises about 3 inches above the lentils, and boil over a medium flame. (keep a close watch as thick froth can rise and overflow from the pot as the lentils boil; regularly scoop out the rising froth)
3
Once the lentils are soft (about 10 – 15 minutes), add half of the cumin seeds and all other ingredients except the coconut milk and cook for about 3 minutes over a low flame
4
Add the coconut milk and take off the stove
5
Add the rest of the cumin seeds and the coriander leaves, cover and keep for 2 minutes
6
Serve with rice or roshi
Ingredients
2 cups yellow lentil
1 cup onion (finely chopped)
½ cup curry leaves
5 x 1 inch Rampa leaves
1 tsp ginger (crushed/grated)
3 cloves garlic (crushed/grated)
1 tsp chili (finely chopped)
1 tsp cumin seeds
1 cup coconut milk
1 cups smoked tuna (sliced) OR 1 can tuna
3 slices raw, green mango
2 X ½ inch cinnamon
5 cardamoms
½ tsp turmeric powder
2 tbsp coriander leaves
Salt to taste
Water
Fathun
Coriander leaves were not in hand. So omitted that. Still it was perfect. Thanks for the recipe