Dairy-Free, Gluten-Free, Life of Pi, Vegan
vegetable oil or ghee
dried coconut coconut
bunch green onions
soaked or 1 T tamarind juice
In a large skillet, heat the vegetable oil or ghee on medium for about a minute and add the chilis and lentils and saute for 4-5 minutes.
Then add the coconut and saute for another 4-5 minutes, until the coconut starts to toast to a light brown.
Wash cilantro bunches and green onions and trim off the ends of the stems, then rough chop all of the bunches into about 1 inch pieces.
Add the onions, cilantro, tamarind, and salt to the pan and saute for 2-3 minutes.
Move every thing into a blender and add the water to blend for about 1 minute until it forms a green paste.
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