Lentils with Garam Masala, Coconut, and Pomegranate Seeds
1 lb. dried green lentils, rinsed and picked over (about 2 cups)
2 Tbs. vegetable oil
2-1⁄4 cups finely chopped red onions (about 1 large)
1⁄4 cup carrots, finely chopped (about 1)
2 Tbs. minced garlic
2 Tbs. minced fresh ginger
Scant 2 tsp. minced jalapeño (seeds and membranes removed)
1-1⁄2 tsp. garam masala
1⁄2 tsp. turmeric
1⁄4 cup plus 1 Tbs. mango chutney, such as Geeta’s
1⁄4 cup tomato paste
2 Tbs. all-purpose flour
6 cups low-sodium vegetable or chicken stock
3 Tbs. fresh-squeezed, strained lime juice
One 13-1⁄2-oz. can coconut milk (not low fat), shaken before opening
1⁄2 tsp. kosher salt
1⁄4 cup shredded unsweetened coconut
1 cup pomegranate seeds, for garnish
1⁄2 cup plus 2 Tbs. finely chopped, fresh cilantro leaves, for garnish
10 lime wedges, for serving
Naan, for serving (optional)
- Tip: To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
- Add the lentils to the slow cooker.
- Heat the oil in a medium-size heavy saucepan over medium-high heat. When hot, add the onions, carrots, garlic, ginger, jalapeño, garam masala, and turmeric and sauté until the onions are softened, about 5 minutes. Whisk in the chutney, tomato paste, and flour and cook until the flour is no longer visible, about 1 minute.
- Add the stock and lime juice, raise the heat to high, and bring to a boil, whisking. Remove the pot from the heat and stir in the coconut milk. Pour over the lentils. Cover and cook on low until the lentils are tender, 6 to 8 hours. Stir in the salt and coconut. Garnish each portion with pomegranate seeds, cilantro, and a lime wedge, and serve.