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1 cup split red lentils
1 cup water
1/2 tsp turmeric powder
1 tsp roasted fenugreek powder (Roast the fenugreek seed in a dry skillet for two to three minutes or until golden. Crush with a mortar and pestle or in a spice grinder.)
1 tsp curry powder
1 hot green pepper or other chili, seeded and thinly sliced
1 small onion, diced
4 cloves garlic, sliced
6 curry leaves (optional). It's available in Indian or Asian food stores.
2 inches of pandan leaf (optional) It's available in Indian or Asian food stores.
1 1/2 cups coconut, soya or cow's milk
1 1/2 tsp salt
2 tsp lime juice

Wash the lentils and drain well. Transfer to a medium-sized saucepan and add water.

Stir in turmeric, fenugreek and curry powder; add hot pepper, onion, garlic, curry leaves and pandan leaf, if using.

Cover and bring to a boil, reduce heat to low and steam for seven minutes or until most of the liquid is absorbed and lentils are beginning to soften.

Add milk and salt, stirring to combine. Cover and return to a boil over high heat. Stir and cook until mixture is bubbling and thickened.

Remove from the heat and discard pandan leaf. Stir in lime juice.

Serve immediately with rice, roti or French bread.

~ Recipe courtesy of News Canada