Red Lentil Coconut Sauce
A flavorful and aromatic sauce made with red lentils, coconut cream, and a blend of spices, perfect for serving with rice or flatbreads.
Ingredients
Main Ingredients
- 2cupsdried red split lentils
- 1cupcoconut cream
- 2tspolive oil or ghee
- 1inginger, cut into thin strips
- 3clovegarlic, finely diced
- 3onions, finely diced
- 1bundlecoriander, chopped
- 1green chilies, finely chopped (optional)
- 3tomatoes, grated
- 1lime, juiced
- 1lime wedges for serving
Spices
- 1 1/2tspcumin seeds
- 1tbspgaram masala
- 1tspcayenne pepper
- 1tspturmeric powder
How to make Red Lentil Coconut Sauce
Prepare Lentils and Sauté Aromatics
Rinse the red lentils three times and soak them for 10 minutes.
Boil the lentils until just tender, then drain and set aside.
In a saucepan over medium heat, add the olive oil or ghee.
Once heated, add the diced onions, cumin seeds, ginger strips, and diced garlic.
Sauté until the onions are translucent and the spices become fragrant.
Add Tomatoes and Simmer with Spices
Stir in the grated tomatoes, allowing the mixture to simmer for about 2 minutes on low-medium heat.
Add the parboiled lentils along with the garam masala, turmeric, and cayenne pepper.
Stir to combine, ensuring the lentils are well-coated with the spices and tomatoes.
Finish with Coconut Cream and Lime
Pour in the coconut cream and add water to reach your desired consistency.
Stir well, cover the saucepan, and let the mixture simmer for another 7-10 minutes.
Once cooked, turn off the heat, add the chopped coriander, and stir.
Cover the pot again for a few minutes to let the flavors meld.
Serve the red lentil coconut sauce hot with rice, parathas, or chapatis.
Tips & Tricks
Garnish with fresh lime wedges for added zest.
