Peter Singer's Dal Recipe

DH has added this dish to his repertoire. I think the secret is the Agra lamb and coconut curry powder which I bought from Mudgeeraba Spices and Curry Blends when they were in Canberra for Floriade. It's a large (300g) jar of dried spices which lasts a LONG time ... only 1-2 tablespoons per curry.

Ingredients:
1 tablespoon oil
2 cloves garlic, crushed
1 medium onion, diced
1-2 tablespoons curry powder
salt, to taste
1 cup small red lentils
3 cups water
2-3 bay leaves
1 cinnamon stick
400 g can of tomatoes
1/4 cup coconut cream or milk
2 tablespoons lemon juice

Method:
In a large saucepan, cook onions in oil. Add curry powder, garlic and salt and cook for a minute. Add lentils and stir for another minute before adding water, bay leaves and cinnamon. Bring to boil, then turn heat down very low and simmer for 20-45 minutes, stirring occasionally. When lentils have softened, add tomatoes and simmer for a further 10 minutes. Stir through lemon juice and coconut cream/milk.

Serve over rice with lime pickle and chutney.