Serves 4
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 cinnamon stick
15 cardemom seeds
½ teaspoon white pepper corns
4 tablespoons EVOO
1 onion
1 green apple
1 green chili
2 garlic cloves
1 carrot
1 teaspoon grated fresh ginger
1 teaspoon garam masala
½ teaspoon ground paprika
½ teaspoon turmeric
3 tablespoons tomato paste
2 cups vegetable boullion
1 cup dried red lentils
1 cup coconut milk
1 lemon
Salt
Maybe ½ – 1 cup of water
Dry roast the first six ingredients, i e the seeds, cinnamon and pepper. Grind well to a fine powder in a mortar.
Chop the onion, apple, chili, and garlic. Cut the carrot into small cubes.
Heat the oil in a pot and sauté the vegetables (ok, so apple is a fruit, but you know what I mean) until the onion is soft.
Add the ground spices, along with garam masala, paprika, turmeric and the tomato paste. Sauté while stirring for a few minutes.
Add the boullion and lentils. Cook on low heat until lentils are soft, about 15 minutes. Add water a little at the time, if needed.
Add the coconut milk and cook for another 5 minutes. Squeeze the lemon. Add salt and lemon juice to taste.
