RED LENTILS WITH CEYLON CINNAMON

MEDIA GALLERY

Discover the art of making this tasty Sri Lankan red lentil recipe, also known as Sri Lankan dhal curry, with Ceylon Cinnamon. It has an invigorating aroma and a light, refreshing, creamy taste profile. The magic is in the subtle use of spices. It's not heavy like Indian curries, which tend to be too spicy.

What makes this dish unique is the infusion of mild yet aromatic Ceylon Cinnamon, which never takes center stage but adds to a wonderfully complex flavor. Each of the spices, from the black mustard seeds to the curry leaves, is well known for lowering blood sugar levels—so consider that an additional bonus.

The coconut milk is self-indulgent but adds a creamy sophistication. The curry leaves also add an exotic aroma and flavor. You have to try and find curry leaves to see what we mean. Indian stores in the U.S. carry curry leaves in small packets that can be frozen. Fresh is much better, of course.

Red lentils are high in protein and very tasty, especially in this combination. This is a dish that can be eaten with rice, bread, pasta, roti, or even simply paired with a steak and vegetables. But to make it taste great, you must follow this sequence of instructions to the letter.

In Prep Time: 15 Minutes
Cook Times: 28 minutes
Yield: 4 servings
Level: Medium

INGREDIENTS

• 1 cup of Red Lentils
• 2 cups water
• 1 tbs. Vegetable Oil (Preferably coconut oil)
• 1/2 tsp. Turmeric Powder
• 1/2 tsp. Black Mustard Seeds
• 1 Ceylon Cinnamon Stick - 3 inch (or 1 tsp Ceylon Cinnamon powder)
• 1/2 tsp. Fenugreek Seed
• 1/2 tsp. Cumin powder
• 1 chopped Onion
• 1 tsp. Garlic paste
• 1/4 tsp. Ginger paste
• 10-20 Curry leaves (finely chopped)
• 1/2 can (2.3oz) Coconut Milk
• Salt to taste (we used 3/4 tsp's)
  
  OPTIONAL
• 1/4 tsp. chili powder
• 1 finely chopped green chili
• 1/2 lemon
  
  
  DIRECTIONS
  

1. Wash the Red Lentils until the water is clear and all the powdery residue has gone. You will have to rinse it about 5 times.
   
   
2. Place the red lentils in a cooking pan, add 2 cups of water, 1/2 teaspoon turmeric, 1 teaspoon garlic, 1/4 teaspoon ginger paste, and 1 Ceylon cinnamon stick. Cover with a lid and cook on medium heat until the lentils are soft, about 22 minutes. Sometimes, you may need to add an extra 1/4 to 1/2 cup of water, especially if you prefer a slightly watery consistency or if the water evaporates too quickly before the lentils are fully cooked.
   
   
3. Temper the onion mixture - In a small frying pan, add 1 tablespoon of coconut oil and heat it over medium heat for about 2 minutes. Then add 1 teaspoon of black mustard seeds and sauté for 2 minutes over medium heat. When the mustard seeds start to pop, they are done. Next, add the cumin powder, fenugreek seeds, and chopped curry leaves, and sauté for 3 minutes or until the onions are brown. Immediately add the onion mixture to the still cooking red Lentils, add salt and mix well. You can add this later too, when the lentils are cooked. It is up to you.
   
   
   
4. Turn down the heat and simmer for 22 minutes. The lentils should be cooked with very little water left. Add 1/2 of a small can (2.3 oz.) of coconut cream and cook on low heat for another 3 minutes. Always add the coconut last, as you don’t want the coconut milk to overcook or boil and lose its flavor. Finally, squeeze in half a lemon to enhance the taste even more.
   
   
5. Serve with Rice, Bread or Pasta.

WHY CEYLON CINNAMON