Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
6 Servings - 45 min - 101cookbooks.com