This recipe is delicious!
1 cup red lentils
2 cups vegetable stock
1/2 teaspoon turmeric
2 ounces ghee or butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chili, seeded and finely chopped (I omitted this)
2 teaspoons ground cumin
2 teaspoons ground coriander seed
2 tomatoes, seeded and chopped (I used 1 can of stewed tomatoes)
1/2 cup coconut milk
1 cup basmati rice, cooked, or naan bread
Rinse the lentils and pick over for any stones or dirt. Dissolve the turmeric in the stock and combine with the lentils in a heavy pot. Bring to a boil, then simmer, covered, until the lentils are just tender. Stir occassionally.
Heat the ghee or butter in a small skillet over medium heat and add the onion. Saute until soft, then add the garlic, chili, cumin, and coriander. Cooking, stirring constantly, until the spices are very fragrant and the flavors are married. Stir this mixture into the cooking lentils, and add the chopped tomato with a pinch of salt. Continue simmering until the lentils are done, then season to taste.
Add the coconut milk and stir well until heated through. Serve with rice or naan bread.