7 oz split orange lentils (masoor dal)
1 quart chicken or vegetable stock
3-1/2 oz potato, sliced
3-1/2 oz apple, sliced
1-1/2 tsp vegetable oil
3-1/2 oz onion, diced
5 cloves garlic, minced
1-1/2 inch square of fresh ginger root, minced
1 fresh hot green chile pepper (jalapeño or Thai bird chile), seeded
1-1/2 inch stick cinnamon
5 whole cloves
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
5 fresh curry leaves
2 oz creamed coconut mixed with 8 oz boiling water
2-1/2 Tbsp fresh lemon juice
1 tsp salt
2 Tbsp chopped coriander leaves
Wash and pick over the lentils. Put them in a saucepan with the stock, and bring to a boil. Slice the potato and apple and add to the lentils. Cook for 20 minutes or until all are soft. In a frying pan, heat the oil and gently fry the onion, garlic, ginger and green pepper. When the onion is soft, add the spices and curry leaves. Cook, stirring continuously, until the oil comes out of the spice mixture. Remove the whole spices, and purée the mixture. Pureé the lentil, apple and potato mixture, and stir in the coconut 'milk' and the puréed spice mixture. Add the lemon juice and salt, and taste for seasoning. Before serving, garnish with the chopped coriander leaves.