CREAMY LENTILS WITH CORN
Looking in the cupboard one day for ‘Divine Dinner Inspiration’- as you do - I came across a big packet of yellow lentils, moong dhal.
Fortunately, there was also a can of coconut milk to be had and putting them together in this dish of Creamy Lentils with Corn was, if not exactly inspired, the logical outcome.
Along with these pantry pickings, the lemongrass, curry leaves and corn kernels were found in the freezer, and the ginger came from the fridge.
There’s nothing too orthodox about this dish of Creamy Lentils with Corn, but it did turn what was available into something quite delicious.
In our house we call making do with what’s on hand ’found food’ and it often turns out to be very simple but very satisfying.
Jan
CREAMY LENTILS WITH CORN
Serves 8 with other dishes
300 gm yellow lentils (moong dhal)
60 ml peanut oil, grapeseed oil, or ghee, if you have it
2 large onions, diced
4 cloves garlic, minced
2 heaped tablespoons fresh ginger, grated
Big handful of curry leaves, fresh or frozen
½ teaspoon dried chilli flakes, or to taste
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
1 cinnamon quill
1 stalk lemongrass, fresh or frozen, trimmed, halved and bruised
1 teaspoon coconut sugar
300 ml coconut milk
900 ml hot water
Salt and pepper to taste
200 gm fresh or frozen sweet corn kernels
1 green chilli, deseeded and diced
Soak split yellow lentils in water overnight (or for at least 4 hours. Strain.
Heat oil in a deep frypan or wok. Add onion, garlic, ginger and curry leaves, frying on medium heat for 10 minutes until softened but not brown. Add chilli, mustard seeds, turmeric, cinnamon, lemongrass and coconut sugar and stir to combine.
Add the lentils to the pan and mix well to coat with oil before adding coconut milk and water.
Reduce heat to a simmer. Cover and cook for around 15 minutes, stirring occasionally until lentils begin to break down and the mixture is creamy.
Season to taste.
The lentils, at this point, are delicious on their own, topped with extra green chilli and fried shallots.
To add another layer of flavour and texture, stir the frozen sweet corn kernels into the mix and continue cooking for another 10 minutes, stirring occasionally.
This nutritious dish can be served with rice and roasted or char-grilled vegetables, such as pumpkin (seen here), or as a delicious accompaniment to chicken or fish.