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Mugu Riha

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

 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

Rinse lentils until the water runs clear


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)


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


Add the coconut milk and take off the stove


Add the rest of the cumin seeds and the coriander leaves, cover and keep for 2 minutes


Serve with rice or roshi

Nutrition Facts

Serving Size 4 people