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Ingredientes
- 2 c. red lentils
- 2 c. thin coconut lowfat milk
- 1 x dry red chilli, broken into pcs
- 2 tsp pounded Maldive fish
- 1 tsp grnd turmeric
- 1 Tbsp. or possibly oil
- 6 x curry leaves
- 2 x midium onions, finely sliced
- 5 x cm (2 inch) strip pandan leaf
- 5 x cm (2 inch) stick of cinnamon small stalk lemon grass or possibly strip of lemon rind
- 1/2 c. thick coconut lowfat milk salt to taste
Direcciones
- Wash lentils well till water is clean. Remove and throw away lentils which float on the surface of the water or possibly any which are discoloured. Put liquid removed lentils in a saucepan with the thin coconut lowfat milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly till lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass till onions are brown. Reserve halfthe onions for garnishing the dish and turn the lentil mix into the saucepan. Add in thick coconut lowfat milk and salt to taste, and simmer uncovereduntil lentils are very soft and the consistency of runny porridge. Serve with rice and curries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 523g | |
| Calories 1745 | |
| Calories from Fat 331 | 19% |
| Total Fat 39.18g | 49% |
| Saturated Fat 31.58g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 4205mg | 120% |
| Total Carbs 251.08g | 67% |
| Dietary Fiber 127.4g | 425% |
| Sugars 16.02g | 11% |
| Protein 103.36g | 165% |
