Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup (200g) of red lentils thoroughly under cold water until the water runs clear, then set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat, add 0.5 teaspoon of mustard seeds and 10-12 fresh curry leaves, and let them splutter for 30 seconds.

3. 3

   Add 1 medium onion (150g), finely chopped, 3 cloves of minced garlic, 1 inch of grated ginger, and 1 deseeded and slit green chili to the pot, then sauté until the onion turns translucent, which takes about 5-7 minutes.

4. 4

   Stir in 1 large diced tomato (200g), 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt, cooking for 3 minutes until the tomatoes soften slightly.

5. 5

   Add the rinsed red lentils, 1 can (400ml) of full-fat coconut milk, and 2.5 cups (600ml) of water to the pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender, stirring occasionally.

6. 6

   In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat, add 200g of fresh okra, trimmed and sliced into 1-inch pieces, and cook until it is crispy and lightly browned, about 8-10 minutes.

7. 7

   Stir 1 teaspoon of garam masala into the cooked lentil curry, then gently fold in 0.25 cup of chopped fresh coriander.

8. 8

   Ladle the spiced red lentil and coconut curry into serving bowls and top each serving with the crispy okra before serving hot with rice or naan.