Sri Lankan Dal(Red Lentils)

 Dal

▢1 cup red lentils

▢2.5 cups water divided

▢1 small onion chopped

▢1 small tomato chopped

▢1 tsp ginger minced

▢3 cloves garlic sliced

▢1 green chili halved

▢2 sprigs curry leaves

▢1 tsp turmeric powder

▢1 tsp red chili powder/cayenne pepper

▢1 tsp cumin powder

▢1/2 tsp coriander powder

▢1 tsp salt

▢1/2 cup full fat coconut milk

Tempering

▢1 tbsp oil

▢1 tsp mustard seeds

▢1/2 tsp cumin seeds

▢1 dried chili broken to pieces

▢1 sprig curry leaves

▢1/2 tsp red chili flakes (optional)

Instructions

For the dal

Rinse the red lentils until the water runs clear.

Into a pot add red lentils, 1.5 cups of water, 1/2 cup coconut milk, chopped onion and tomatoes, green chili, curry leaves, minced ginger, sliced garlic, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Bring to boil.

Turn the heat to medium, cover the pot and cook the lentils until most of the water is absorbed and lentils are cooked through. This would take about 15 minutes.

Check seasoning and add more salt if needed.

Tempering**

In a non-stick pan, heat the oil and add mustard seeds, cumin seeds, curry leaves, broken dried red chili. Cook until the mustard seeds start to splutter. Add red chili flakes if using.

Pour the tempering to the cooked dal.

Serve dal with rice, roti or your preferred carb.

**I do the tempering step first, and then stir in the dal, water and coconut milk.