Parippu Cheese Rice Gratin

Method

1. Preheat the oven to 200 °C. Rinse the lentils until the water runs clear and put them in a 16 cm pot with the water, turmeric, finely chopped onion and garlic and sliced green chilli. Bring to the boil on medium-high heat, skim, then turn down to low heat and simmer for 17 min, until the lentils have completely broken down.

   Add in this stepRed lentils 80 gWater 380 mlGround turmeric ½ tspOnion ½Garlic cloves 2Hot green chilli 1

   medium-high heat→low heat

2. Stir in the coconut milk and salt and cook on low heat for 4 min, stirring, until much thicker than soup, like porridge. A thick curry won't bubble over in the oven.

   Add in this stepCoconut milk 100 mlSalt ¾ tsp

   low heat

3. Spread the rice evenly in a 15×15 cm baking dish, pour over the lentil curry and poke a few holes with a fork so it seeps down into the rice.

   Add in this stepCooked rice (day-old is ideal) 240 g

4. Melt the butter in a small pan on medium-low heat and fry the torn curry leaves for 1 min until crisp, then turn off the heat and toss in the panko, coconut and chilli flakes.

   Add in this stepButter 15 gCurry leaves 10Panko breadcrumbs 2 tbspDesiccated coconut (unsweetened) 2 tbspChilli flakes ½ tsp

   medium-low heat

5. Scatter the mozzarella and cheddar evenly over the top, then the curry-leaf crumbs. Bake (oven) for 18 min, until bubbling at the edges and golden on top, and let it rest for 3 minutes before serving.

   Add in this stepGrated mozzarella 60 gGrated cheddar 30 g

   oven