by safenervine
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my 1 recipe »
A&M's Testing Notes:
Expand Collapsesafenervine's Notes:
Expand1 can of Coconut Milk Ask a question about this ingredient
1 1/2 cup dried red lentils (rinsed) Ask a question about this ingredient
1 Onion, large, minced Ask a question about this ingredient
1 tablespoon Garlic, minced Ask a question about this ingredient
Salt Ask a question about this ingredient
1 tablespoon minced fresh ginger Ask a question about this ingredient
1 1/2 cup Chicken Stock Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
1/2 teaspoon each ground cumin, turmeric, cumin, and black pepper Ask a question about this ingredient
2 teaspoons Garam Masala Curry Powder Ask a question about this ingredient
1/4 teaspoon ground red pepper Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
2-3 Bay Leaves Ask a question about this ingredient
3 tablespoons Cilantro (fresh), chopped Ask a question about this ingredient
Sweet Potato Chips (optional) Ask a question about this ingredient
Place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sautéing. Reserve the rest of the coconut milk.
Ask a question about this stepIn a sieve rinse lentils and drain.
Ask a question about this stepIn a 2-quart heavy saucepan cook onion, garlic, and a couple pinches of salt in 2 tablespoons coconut milk fat over moderate heat, stirring, until golden.
Ask a question about this stepAdd ginger and cook, stirring, 1 minute.
Ask a question about this stepAdd lentils, coconut milk, chicken stock and 1 1/2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
Ask a question about this stepWhile lentils are cooking, take a small heavy skillet and heat the olive oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 30 seconds.
Ask a question about this stepAdd garam masala and other remaining spices and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils.
Ask a question about this stepLet curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and add salt to taste.
Ask a question about this stepServe with either Sweet Potato Chips or as a side dish.
Ask a question about this stepTried this tonight as a soup (used about 4 c of chicken stock and no water - mostly because I didn't want to have a partial carton of stock left over), and it was delicious. And my almost-2-year-old drank the entire contents of her bowl - a big compliment! Thanks.
I tried this recipe tonight as a soup, and found it too spicy for that purpose. I quickly got some bread & used it as a dip instead. I recommend this recipe for those who like heat! My favorite step was creating the flavored oil at the end - a sensory treat for the eyes & nose.
you should submit this for the best dip contest!
I made this tonight for future use, and although it seems like a simple recipe, I ended up having many questions. Is it meant to be served warm as a dip or room temp? I do like the flavor, especially the prominent coconut flavor, but I thought the lentil still too firm, so I am cooking it a bit more. I can't quite see it as a dip, although the sweet potato chips sound great. More like a side dal. I'm not adding the cilantro yet because I'm not serving it today. How does that work when you reheat it if you put it in initally? I know to use the coconut solids as fat, but I liked the trick to freeze it a bit to get it separated better. Were the Bay Leaves supposed to be whole in the oil? I preferred to put a couple into the lentils while they were cooking. I tinkered with the spices till I got what I liked--I started with dal makhani spice mix and added garam masala, cinnamon and hot pepper. I would live liked a green chile pepper in this. I will reply again if the Indian or the Dieter have any comments. Overall good job.
Thanks for your notes nutcakes. Answers to your questions. You should cook this until the lentils fall apart. Time is approximate and depends on each cook. Bay leaves were meant to be in the oil, but you can certainly cook them in the lentils if you prefer- however the trick is to try and flavor the oil to enhance the flavor of and better distribute the spices. And for serving, this can be either room temperature or hot. If you make it ahead, it does develop its flavors a little more.
ooohhhh I can smell this cooking as i read it. yum! I am always looking for new dips-- this looks like a winner!
love the fusion of West and East Indies!
I altered it a bit, because I don't like too much coconut taste, so I used olive oil to start the saute, and added 1/2 can of coconut milk later -
great taste and result - thank you!
Congrats on the EP and on being a finalist! This sounds very yummy!
I meant to say I can't wait to try it...
Cumin is listed twice. Should there be another spice instead?
This looks wonderful and I can't to try it.
Oops. Didn't mean to list cumin twice. I meant to say ground cumin OR cumin seeds but I suppose i missed that when entering the recipe. Thanks and enjoy!
Love you dante!!! good luck!!!
Congrats. This dip sounds delicious!
Delicious amount of heat to this "dip". I loved from the moment it hit my mouth. Yet another wonderful recipe from safenervine!
This sounds fantastic - congrats!
Congratulations on being a finalist! This sounds so good. Looking forward to trying it soon!
This sounds and looks wonderful! Quite a twist.
Sounds like a taste and flavor packed dip. Congratulations
This sounds so good, can't wait to try it!
OK I am making this for my neice's baby shower buffet - yum!!!!
That's a great recipe! Congratulations to you and good luck!
Congratulations on being a finalist! This looks wonderful. Cannot wait to try it.
Thanks!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
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Reporting for duty: red lentils, onion, coconut milk, ginger, cilantro, sweet potato chips (for dipping, of course!), turmeric, garlic, garam masala, cinnamon, cumin, red pepper and bay leaves.
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First, the lentils need a good rinse and a drain.
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Amanda wrestles with ginger while Merrill opens a can -- tough job.
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After you put the can of coconut milk in the freezer for 20 minutes, the coconut butter hardens and rises to the top; you can then skim it off easily.
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Recipe consultation!
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Onions, garlic and ginger softened in some of the coconut butter.
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In go the drained lentils!
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Amanda very cheerfully adds coconut milk, water and chicken broth to the lentils.
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After about 20 minutes, the dip looks like this -- the lentils have all broken down.
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For the hot spice oil: bay, garam masala, turmeric, black pepper, cinnamon and red pepper.
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We watched them carefully: if they sit too long in the hot oil, the spices will burn.
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Into the dip!
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I think cumin is listed twice in the ingredients?