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Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1 lb. Spinach (Frozen package can be used. Squeeze all moisture out)
1/2 cup Red Lentils
1 Onion (Chopped)
1 tspn. Ginger/Garlic Paste (Available in Bottles at Asian Stores)
1 or 2 Split Serrano Chilies (depending on personal heat tolerance)
1x2" piece of Cinnamon Stick
1x2" piece of Lemon Grass (Cut from the Root end also available in Asian Stores)
1/2TBS. Turmeric Powder
1 TBS. Unroasted Sri Lankan Curry Powder ( Available at Sri Lankan Store in the Valley and some Indian Stores carry a range of Sri Lankan Goods.) 1/2 Cup of thick Coconut Milk.
Place all ingredients except Spinach, Lime Juice and Salt in a pot and Boil till everything
cooked and the Lentils are cooked through. Place Spinach on top of cooked Lentils. They will cook in a few minutes.  Stir in Coconut Milk.1/2 tspn Salt and the juice of 1/2 a Lime.  This dish is also ready to enjoy!

Roma DeZoysa
Community Cook