Spiced Lentil and Coconut Curry with Crispy Shallots

Instructions

1. 1

   Thinly slice the shallots and set aside.

2. 2

   Finely mince the garlic and grate the ginger.

3. 3

   Rinse the red lentils thoroughly under cold water until the water runs clear. Drain well.

   ~5 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry until golden brown and crispy, stirring occasionally. This should take about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

   ~10 min
5. 5

   In a large pot, heat the ghee over medium heat. Add the cumin seeds and mustard seeds. Let them splutter for about 30 seconds.

   ~1 min
6. 6

   Add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   ~2 min
7. 7

   Stir in the turmeric powder, coriander powder, garam masala, and chili powder. Cook for another minute, stirring constantly, until the spices are fragrant.

   ~1 min
8. 8

   Add the rinsed lentils to the pot and stir to coat them with the spice mixture.

   ~1 min
9. 9

   Pour in the vegetable broth and coconut milk. Add the salt.

   ~1 min
10. 10

    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, creating a thick curry. Stir occasionally to prevent sticking.

    ~25 min
11. 11

    Taste and adjust salt if needed. If the curry is too thick, add a little more vegetable broth or water.

12. 12

    Chop the fresh cilantro.

13. 13

    Serve the lentil and coconut curry hot, garnished with the crispy fried shallots and fresh cilantro.