"I'm Moving" Whole Masoor in Coconut Milk

Ingredients:
Whole masoor dal (brown lentils) - 1.5 cup
Ginger-garlic paste (replace with crushed ginger and garlic) - 2 tbsp
Green chillies, slit lengthwise - 4 medium/small
Oil - 1 tbsp
Cumin seeds - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Tomato ketchup - 2 tbsp
Coconut milk - 1 can

Servings: 5-6

Cooking time: 25 min

Method:
In a pressure cooker, cook the lentils, green chillies and ginger-garlic paste with 3.5 cups of water. When ready, heat oil in a wok. When hot, bring flame down to medium and throw in the cumin seeds. When they start to sputter, add the cooked dal and mix well. Add a cup of water if required. Mix in the turmeric powder and tomato ketchup, stirring continuously. Cook on a low flame for a couple of minutes and stir in the coconut milk. Depending on what consistency you're going for, you can add some more water if desired. Finally, add just enough salt. If you added too much, garnish with a tbsp of lemon juice. Decorate with coriander leaves and serve with rice, chapatis or puris. Sweet and delicious!

Author: Shrinkingsodacan