Measurements

• 1 cup Red Lentils
• 1 can Coconut Milk
• 1 Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 Green Chilies
• 1 tsp Turmeric Powder
• 1 tbsp Curry Powder
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 Cinnamon Stick
• 3 Cardamom Pods
• 2 Bay Leaves
• 2 Tomatoes
• 1 Lime
• Salt to taste
• 2 tbsp Oil
• Cilantro, chopped for garnish

Preparation Method

• Rinse the red lentils under cold water until the water runs clear.
• In a pot, heat oil over medium heat.
• Add mustard seeds and cumin seeds, and let them splutter.
• Add chopped onions, garlic, and ginger, and sauté until onions are translucent.
• Stir in green chilies, turmeric powder, and curry powder.
• Add cinnamon stick, cardamom pods, and bay leaves.
• Add chopped tomatoes and cook until they soften.
• Add rinsed lentils and mix well.
• Pour in coconut milk and 2 cups of water.
• Bring to a boil, then reduce heat to low.
• Simmer for 20-25 minutes, stirring occasionally, until lentils are tender.
• Add salt to taste and lime juice.
• Remove from heat and discard bay leaves, cinnamon stick, and cardamom pods.
• Garnish with chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.