5Senses | Bloomed Coconut & Lentil Curry

• Oil: 2 tbsp

• Cumin Seeds: ½ tsp

• 5Senses Black Pepper: 8-10

• Bay Leaves: 2

• Onion: 1 medium, finely chopped

• Ginger Garlic Paste: 1 tbsp

• Tomato: 1 medium-sized, chopped

• Stock: ½ Cup

• Red Chilli Powder: ½ tsp

• Turmeric Powder: ½ tsp

• Boiled Lentils/Dal: 1 Cup

• Coconut Milk: 1 CupSalt: to taste

• Cream: for garnish

• Fresh Coriander: chopped, for garnish

• Chilli Flakes: for garnish

1. Heat 2 tbsp oil in a pot on medium flame.
2. Add ½ tsp cumin seeds, 8-10 5Senses black pepper and 2 bay leaves. Stir well for 30 seconds.
3. Add chopped onion and stir well. Cook until soft and translucent.
4. Add 1 tbsp of ginger garlic paste and stir well for 1 minute.
5. Add 1 chopped tomato and cook for 2-3 minutes.
6. Add ½ cup stock and stir well.
7. Add ½ tsp Red Chilli Powder and ½ tsp Turmeric Powder. Stir well.
8. Add 1 cup of boiled lentils and 1 cup of coconut milk. Add salt to taste.
9. Let it simmer for 5-7 minutes until the curry thickens and flavours bloom.