Ingredients with Measurements:
- 2 cups grated fresh coconut
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1 cup red lentils
- 2 cups water
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- Salt to taste
Special equipment needed:
- Grater
Step-by-step instructions:
1. In a mixing bowl, combine grated coconut, chopped onion, green chili, salt, black pepper, and lime juice. Mix well and set aside.
2. Rinse red lentils in cold water and drain.
3. In a saucepan, heat vegetable oil over medium heat. Add chopped onion and minced garlic. Saute until onions are translucent.
4. Add cumin powder, coriander powder, turmeric powder, and chili powder. Stir well.
5. Add red lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender and the water has been absorbed.
6. Add salt to taste and mix well.
7. Serve the spicy lentils with the coconut mixture on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Not applicable
Serving size:
- 4 servings
Nutritional information:
- Calories: 291
- Fat: 14g
- Carbohydrates: 31g
- Protein: 11g
Substitutions for ingredients:
- Fresh coconut can be substituted with unsweetened shredded coconut.
- Red lentils can be substituted with green lentils or yellow lentils.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add chopped tomatoes to the coconut mixture for a tangy flavor.
- Add chopped cilantro to the spicy lentils for a fresh taste.
Tips and tricks:
- Use freshly grated coconut for the best taste.
- Adjust the amount of green chili according to your preference for spiciness.
- Rinse the lentils thoroughly to remove any dirt or debris.
Storage instructions:
- Store leftover spicy lentils and coconut mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lentils in a saucepan over low heat until heated through. Reheat the coconut mixture in a microwave for 30 seconds.
Presentation ideas:
- Serve the mas huni and spicy lentils on separate plates and let your guests mix them together.
- Garnish with chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Serve with chapati or naan bread.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the lentils are too dry, add a little more water and cook until tender.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Mas huni is a traditional breakfast dish from the Maldives, made with grated coconut, onion, and chili.
Flavor profiles:
- Mas huni is a sweet and savory dish with a slightly spicy kick from the chili.
Serving suggestions:
- Serve for breakfast or as a light lunch.
Related Categories
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Region: Sri Lankan