Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Recipe: Curried Red Lentil Daal

Curried Red Lentil Daal

Curry Paste: 1 shallot, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped 1 small knob gingerroot, peeled and coarsely chopped 1 green jalapeno pepper, deseeded and coarsely chopped 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon garlic powder 1/2 teaspoon dried red pepper flakes 1/2 cup coconut milk 1 lime, juice only

Combine all ingredients in a blender or food processor and puree to a fine paste. Set aside until needed.

Red Lentil Daal: 2 cups chicken broth 1 cup split red lentils (dried) Curry paste (see recipe) Salt to taste

Combine broth and lentils in a saucepan and bring to a simmer. Reduce heat, and continue simmering for about 10 minutes, until lentils are tender. Drain and set aside. Bring curry paste to a simmer in a separate saucepan. Reduce heat and continue simmering for 10 minutes, stirring frequently. Stir in lentils and season with salt. Continue simmering for another 5 minutes, until mixture is thickened. Set aside to cool. Serve with rice or flatbread. Serves 4.