Mugu Riha

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

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

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Mugu Riha