"This is an extremely flavourful curry. Vegetarians can use vegetable broth instead of chicken broth. Kids really like this too (with less pepper). Serve with basmati as a side to a more elaborate dinner, or alone, for a simple meal."

Ingredient :

• 4tablespoons butter or 4 tablespoons ghee
• 2medium onions, chopped
• 1teaspoon chili powder
• 1 ¹⁄₂teaspoons black pepper
• 2teaspoons cumin
• 1teaspoon ground coriander
• 2teaspoons turmeric
• 1cup red lentil
• 1lemon, juice of
• 3cups chicken broth
• 2medium broccoli, chopped
• ¹⁄₂cup dried coconut (optional)
• 1tablespoon flour
• 1teaspoon salt
• 1cup cashews, coarsely chopped (optional)

Directions :

• Heat butter in saucepan and saute onions until well browned.
• Add chili powder, pepper, cumin, coriander and turmeric.
• Stir and cook, 1 minute.
• Add lentils, lemon juice, broth and coconut if using.
• Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
• Steam broccoli for 7 minutes.
• Plunge broccoli in cold water and set aside.
• Remove 1/3 cup of liquid from the lentil mixture.
• Add to flour to form a smooth paste.
• Return to pan; add broccoli, salt and nuts if using.
• Simmer for 5 minutes.
• Serve over Basmati rice.