300 gmgreen lentils, rinsed1 tspground turmeric2 tbspcoconut oil½ tspblack mustard seeds1small Spanish onion, finely chopped7 gm (1.5cm piece)ginger, coarsely grated2garlic cloves, finely grated3-4small green chillies, finely chopped2fresh curry leaves1 tsp eachground cumin and ground coriander340 mlcoconut milk140 gm (½ cup)canned crushed tomatoesTo serve:coriander leaves and steamed basmati rice (optional)Cucumber yoghurt1Lebanese cucumber, grated and combined with ½ tsp sea salt flakes280 gm (1 cup)thick plain yoghurt
Bring lentils, turmeric and 1 litre water to the boil in a saucepan over high heat, then cook until lentils are tender (15-25 minutes).
Heat coconut oil in a saucepan over medium-high heat, add mustard seeds and stir until they pop (1 minute), then add onion, ginger and garlic and cook until starting to caramelise (3-4 minutes). Add chilli, curry leaves and spices, stir until fragrant (1 minute), then add coconut milk, tomato, lentils and lentil water and simmer over medium-high heat until slightly thickened (3-5 minutes). Season to taste with sea salt and keep warm.
For cucumber yoghurt, squeeze excess liquid from cucumber, combine with yoghurt in a small bowl and season to taste. Serve hot lentils topped with cucumber yoghurt and coriander, with steamed basmati rice.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.