- 3 tablespoons peanut oil
- 2 tablespoons butter
- 1/2 cup chopped onions
- 1 tablespoon finely chopped Thai chile peppers
- 2 cloves garlic, minced
- 2 fresh curry leaves
- 1/2 cinnamon stick
- 2 cups water
- 1 cup red lentils
- 1 tablespoon curry powder
- 1 tablespoon ground red chile pepper
- 3/4 cup coconut milk
- salt to taste
- Heat oil and butter in a saucepan over high heat until butter is melted. Add onions, Thai chiles, garlic, curry leaves, and cinnamon stick. Saute until onions are soft and translucent, 5 to 7 minutes.
- Remove cinnamon stick from the onion mixture. Add water and bring to a boil. Stir in lentils, curry powder, and ground red chile, Reduce heat to low; cover and let curry simmer until water is mostly evaporated, 10 to 15 minutes.
- Pour coconut milk into the curry. Season with salt. Continue simmering until curry is thick but not dry, about 10 minutes.
09/27/2019
recipepes.com
parripu (lentil curry), recipe
PT15M
PT1H
5
455 calories
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