Sri Lankan Coconut Dhal with Tempered Mustard Seeds

Ingredients

• 300 g red lentils
• 400 ml coconut milk
• 1 onion
• 3 garlic cloves
• 2 fresh green chilli
• 1 tsp mustard seeds
• 12 curry leaves
• 1 tsp ground turmeric
• 2 tbsp coconut oil

Method

1. 1

   Rinse the lentils well and place in a saucepan with 600 ml water and the turmeric. Bring to the boil, skim any foam, then simmer for 15 minutes until soft.

2. 2

   Stir in the coconut milk and sliced green chillies, season with salt, and cook for a further 5 minutes until creamy.

3. 3

   Meanwhile, heat the coconut oil in a small frying pan over high heat. Add the mustard seeds and let them pop for 30 seconds.

4. 4

   Add the sliced onion, crushed garlic, and curry leaves to the tempering oil. Fry for 6 minutes until the onion is golden.

5. 5

   Pour the entire tempering mixture over the dhal, stir once, and simmer together for 3 minutes.

6. 6

   Serve with steamed rice or roti, with a wedge of lime on the side.