1. Wash lentils. 2. If using coconut & water, place these in a blender & puree to create coconut milk. (It will not be as creamy as real milk, but that is just fine.). 3. Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt. 4. Bring to a boil. 5. Lower heat and simmer, stirring occasionally for about 1/2 hour until lentils are very mushy and have lost their shape. Add water if necessary to keep it a thick soup consistancy. 6. After 15-20 minutes, add the greens. 7. Heat the oil in a small pan. Add mustard seeds. 8. When they pop, add cumin seeds. 9. When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown. 10. Add onion mix to the lentils and cook for 5 minutes to meld the flavors. ---------------------------------------------------------------------------
Nutrition
Ingredients
