1. Combine in pan lentils, salt, madras curry powder, undrained chopped tomatoes, onion and water. 2. Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender. 3. Pour mixture, coconut milk, and raw ginger into blender, blend on medium speed 30 seconds. 4. Heat oil in a pan and stir in the black mustard seed. Cook 1-2 minutes, add garlic and then cook an additional 1-2 minutes. 5. Combine garlic and black mustard seed with blended mixture and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
