Sri Lankan Tempered Lentil Dhal with Coconut Milk

Ingredients

• 300 g red lentils, rinsed
• 400 ml coconut milk
• 150 g onion, finely sliced
• 4 clove garlic cloves
• 1 tsp ground turmeric
• 1 tbsp Sri Lankan roasted curry powder
• 1 tsp black mustard seeds
• 20 curry leaves
• 2 dried red chilli
• 2 tbsp coconut oil

Method

1. 1

   Place the lentils in a saucepan with the turmeric and 700ml of water. Bring to a boil and simmer for 15 minutes until soft, skimming any foam.

2. 2

   Pour in the coconut milk and curry powder and simmer for a further 5 minutes until creamy and thick. Season well.

3. 3

   Meanwhile, heat the coconut oil in a small frying pan. Add the mustard seeds and when they pop, add the dried chillies, curry leaves, garlic and sliced onion. Fry for 8 minutes until the onion is dark golden.

4. 4

   Pour the tempered onion mixture directly over the dhal. Stir through gently and serve with roti or steamed rice.