Name: Creamy-Tart Split Black Lentils WITH COCONUT
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup skinned split black lentils (cream-colored in this form, urad dal) (picked over for stones); 0.25 teaspoon ground turmeric; 4 pieces dried black kokum (each roughly 2 inches long and 1 inch wide); 2 tablespoons Ghee or canola oil (see recipe for Ghee); 2 teaspoons cumin seeds; 9 fresh green Thai, cayenne, or serrano chiles (to taste, stems removed, thinly sliced crosswise); 4 cloves garlic (finely chopped); 1 large tomato (cored and finely chopped); 0.25 cup shredded fresh coconut (or 2 tablespoons shredded dried unsweetened coconut, reconstituted); 1.5 teaspoons coarse kosher or sea salt; 10 medium-size to large fresh curry leaves

CuliNect

Creamy-Tart Split Black Lentils WITH COCONUT — Formulation & Method | CuliNect