Serves: 4
Total Calories: 487

1/4 to 1/2 cup Coconut Milk (or store-bought)
1 cup dried red lentils (dhulli masoor dal) or split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1 tablespoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon , dried tamarind, powder
1/8 teaspoon grond asafoetida
1 teaspoon salt, or to taste
2 tablespoons vegetable oil
4 to 6 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 large onion, finely chopped
1/2 cup fresh or frozen grated coconut, or shredded unsweetened dried flaked coconut
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
2 tablespoons minced fresh curry leaves or 1 tablespoon dried curry leaves
1 pound lean ground or minced lamb or beef
1 to 1 1/2 cup water
1/2 cup finely chopped fresh cilantro, including soft stems

1. Prepare the coconut milk. Then, in a bowl, soak the dal in water to cover by 2 inches, about 1 hour, then drain. In another bowl, mix together the coriander, 1 teaspoon garam masala, tamarind powder, turmeric, asafoetida, and salt with about 1/2 cup water to make a smooth paste.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds. Add the cumin, mustard seeds, and fenugreek seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.

3. Add the onion and cook, stirring, until softened, about 2 minutes, then mix in the coconut, ginger, garlic, and curry leaves and stir until the mixture is golden, about 5 minutes. Add the spice paste, meat, and dal and cook, stirring, until the meat is golden, about 10 minutes.

4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and the sauce is thick, about 10 minutes. Add the coconut milk and cilantro and simmer another 5 minutes. Transfer to a serving dish, mix in the garam masala, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 487
Calories from Fat: 105

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