John Myers
Contents
show
Ingredients
For the deposits:
- 300 g Water
- 8 g Vegetable broth, Kraft bouillon
- 1 pinch Nutmeg powder
- 1 pinch Black pepper from the mill
- 2 medium-sized Tomatoes, red, fully ripe
- 1 small Onion, brown
- 2 small Chilies, green, fresh or frozen
- 2 tbsp Sunflower oil
The spices:
- 2 Kaffir lime leaves
- 6 Cloves
- 8 cm Cinnamon stick
- 1 tsp Oregano, rubbed
- 1 pinch Sage
- 2 tbsp Turmeric powder
- 1 tbsp Sugar, fine, white
To taste:
- 2 tbsp Rice wine vinegar, mild, China
- Salt and pepper, black, from the mill
- 4 tbsp Coconut milk, creamy (24% fat)
To garnish:
- Celery leaves
- 6 Discs Hot peppers, red, long, mild
- Mongoose seedlings
- 2 Pinches Chilli flakes, red, dried, (e.g. Pul Biber)
Instructions
- Weigh and wash the yellow lentils. If the wash water has a noticeable cloudiness, this process should be continued until the cloudiness has disappeared. Strain and drain well. Leave to soak in 300 g of water overnight. Then use the lentils with their spring water.
- The next day wash the tomatoes, remove the stems, quarter them lengthways, remove the white-green stalk, cut in half crosswise. Cap the onion and garlic at both ends, peel and chop into pieces approx. 6 mm in size. Wash the small, green chilli, cut across into thin rings, leave the grains and discard the stalks.
- Heat a medium-sized pan, pour in the oil, let it get hot and then add the onion and garlic pieces. Pan stir for 1 minute, then add the tomato and chilli pieces and stir again for 1 minute. With a cup of the lentil broth and let cool. Pour into the blender and puree for 30 seconds at maximum speed and add the puree to the lentils.
- Put the lentils in a casserole with a lid and heat. Add the spices and stir in. Simmer for 20 minutes, then season with vinegar, salt and pepper and stir in the coconut milk.
- Bring to the boil briefly, distribute on the serving bowls, garnish, serve and enjoy warm.
