Wash and drain lentils.
Pour 1/2 can coconut milk and 1 and a half cup of water in pan to simmer, add the lentils cook for 12 minutes, blend down if you like to a creamy sauce
Add the chopped chilli and sliced cucumber.cook for 15minutes
In pan heat ghee add mustard seeds and curry leaves until seeds pop,add to the cucumber,
Prepare your rice of choice, I make turmeric or safron rice.I use Basmati rice.
Add rest of coconut milk to cucumber, cook curry for about 10 to 15 minutes until sauce has thickened a little.
If using, season with salt, garam masala,turmeric and currypowder. this will serve 4 as a light lunch or 2 as a main meal
If you leave this to stand for a few hours and gently reheat but not boil all the flavours will be a little bit more intense, just a different experience.
You can also blitz it down and serve as cucumber soup with a kick.
