✤18 oz dried red lentils
✤1 cup (~160g) finely chopped tomatoes
✤1 cup (~125g) coarsely chopped onion
✤2-4 serrano peppers, seeded and finely chopped (~50g)
✤1 tbsp salt
✤1 tsp cumin
✤1 tsp ground coriander
✤1 tsp turmeric
✤9 cups water
✤2 tbsp vegetable oil
✤2 tsp cumin seeds
✤1 tsp mustard seeds
✤15-20 fresh curry leaves
✤1- 14 oz can coconut milk
❖In a colander, thoroughly wash and drain the lentils.
❖In a 5-quart slow cooker, combine lentils, tomatoes, onion, peppers, spices & water, stirring well. Cover and cook on low heat for 5½ hours.
❖In a large skillet, heat oil over med-high heat. Add the cumin seeds & mustard seeds; cover and cook until mustard seeds pop.
❖Add curry leaves, cook and stir until lightly browned (be careful because they can burn easily).
❖Stir curry leaf mix & coconut milk into lentils. Stir, cover and cook on low another 30 min.
