Hubby didn't want anything very spicy this evening, so this is a modified version of Laura's Dahl I fixed up:
Two cups yellow lentils (picked, washed and rinsed 4 times in cold water)
1/4 cup ghee
2 T Ground Turmeric
2 T Ground Cumin
1T Ground Coriander Seeds
1 T Ground Fenugreek
2 t Ground Ginger
2 T Ground Fennel
1/8th t of stevia or 1 T of xylitol (to bring out the coconut flavor)
1 t of minced garlic
1 can of unsweetened coconut milk
Put the washed lentils in a pot and fill with filtered water at least one half inch above the lentils. Bring to a boil, then simmer until lentils are tender.
Puree in a blender until smooth. (I used a stick blender for this) Set the pot off the fire. (The lentils will be a bit soupy)
Put the ghee in a pan and let it melt. Once melted, pour the ground spices and stir or whisk to incorporate them. Let bubble for about 1 to 2 minutes or until fragrant.
Add the garlic and sweetner sub, whisk again. Take the pot off the burner and add about a quarter cup of the coconut oil and whisk. But the pot back on the burner and finish whisking in the rest of the can. Let it bubble again for another minute.
Stir the combined 'sauce' into the lentils, and mix together well. This makes a nice cream soup consistency, and we had this over brown rice.
I have a sensitivity to salt, so I don't add any to the main dish, and we both adjust seasoning by the serving. This was really good over the brown rice, and I'm wondering how it will pan out once the flavors have blended over night.
With all recipes: adjust the proportions to taste. :D Hubby had a sleepless night last night and wanted something that was simple and soothing. He ate two bowls and ended up asleep with the cat. Success!