Name: Whole Green Lentils WITH COCONUT AND TOMATOES Thenga Paruppu
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup whole green lentils (sabud moong) (picked over for stones); 2 tablespoons Ghee (see recipe or canola oil); 1 teaspoon black or yellow mustard seeds; 0.5 medium-size red onion (cut in half lengthwise and thinly sliced); 0.5 teaspoon black or yellow mustard seeds (ground); 0.5 teaspoon fenugreek seeds (ground); 1 can (14.5 ounces) diced tomatoes; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 teaspoons coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 15 medium-size to large fresh curry leaves; 1 cup shredded fresh coconut (or ½ cup shredded dried unsweetened coconut, reconstituted)

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Whole Green Lentils WITH COCONUT AND TOMATOES Thenga Paruppu — Formulation & Method | CuliNect