The next item on the use-or-ditch list where a pack of lentils which found their way into a hearty stew. Next time I would grate the ginger on a microplane for a more even distribution and to avoid munching on tough ginger cubes.
I didn't add any salt because on tasting the ginger and curry seemed to give the dish enough of a kick, but when you chew a whole mouthful there will be a kinda starchy-bland aftertaste from the lentils, so don't skip that good old NaCl.
Source: Kochen fast ohne Rezept (Almost recipe-free cooking) by Hans Gerlach
250 g black lentils *
2 cloves garlic
4 cm ginger
200 ml coconut milk
1 to 3 chilis (or more to taste)
1 Tbsp coriander seeds
1 Tbsp Garam Masala (or a curry mixture of your choice)
1 bunch coriander **
Soak the lentils overnight, drain and slowly bring to the boil in 1 liter of water or stock. Cook on a medium heat for 60 minutes until tender, adding more warm or hot water if necessary. *
Dice the tomatoes, finely slice the chilis. Peel and mince onion, garlic and ginger. Fry in 40 ml of coconut milk. If the liquid from the milk has evaporated, the spices will start to fry with a sizzling noise. Add the chilis, coriander seed and Garam Masala, salt and fry for 2 minutes. Add tomatoes and lentils. Simmer for 20 minutes until the lentils start to fall apart, stir frequently. Add the rest of the coconut milk, salt and pepper to taste. Sprinkle with fresh coriander and serve.
Yields 6-8 portions as a side dish.
* The recipe calls for using black lentils but I used green ones, because that was wgat I had. I checked at the super market and all the available black lentils needed only 30 minutes of cooking without soaking them first, so just go by the instructions on the package.
** Omitted, because I couldn't get any.