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ChicagoVeg» Chicagoland Vegetarian-Vegan-RawFood Community Message Board › Coconut Lentil Curry - served at 8/24 potluck

Coconut Lentil Curry - served at 8/24 potluck

Chicago, IL
Post #: 2
Quite a few folks requested this recipe. Hope I am posting it in the right place!

See the Cardamom Kitchen food blog ( and Cardamom Kitchen Facebook page for other recipes.

(2009 Cardamom Kitchen LLC All Rights Reserved)

Serves 6 to 8


1 cup masoor dhal (red lentils)
1/2 cup diced onion
2 tablespoons minced garlic
1 1/2 cups water
1 1/4 teaspoon salt
Pinch cayenne
1 teaspoon ground cumin seeds
1/4 teaspoon turmeric powder
10 fresh curry leaves (optional)
1 ½ cups coconut milk
3/4 teaspoon canola oil
1/8 teaspoon brown mustard seeds
3 tablespoons unsweetened shredded coconut
1 dry red pepper


Place the dhal in a stockpot. Cover it with water and stir to remove excess starch. The water will turn cloudy. Drain. Repeat until the water becomes clear. Drain.

Add the water to the rinsed lentils.

Reserve 1/4 cup of onions for later use. Add the other 1/4 cup to the dhal.

Add the garlic, salt, cayenne, cumin, turmeric powder, and curry leaves. Stir and bring to a boil.

Reduce the heat to medium and cook for 15 minutes. (The dhal will soften and expand as it cooks.)

Lower heat to low and stir in coconut milk. Cook for 5 minutes. Remove from heat.

Place the oil in a small saute pan on medium heat. Add the mustard seeds and cover. When the mustard seeds start to pop, add 1/4 cup onions and dried red pepper and stir. Cook uncovered until the onions begin to brown.

Stir onions into the dhal. Serve with rice.
Group Organizer
Oak Brook, IL
Post #: 485
Thank you, Susan! Your Coconut Lentil Curry was super delicious! If you can repost your recipe to­ so we could have all recipes from our potlucks in one place, it would be great! Thank you!
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