Keto Sri Lankan Dhal Curry with Coconut Oil

Ingredients

• 1 cup Red lentils
• 2 tbsp Coconut oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 10 Curry leaves
• 1/2 cup Coconut milk
• 2 cups Water
• 1 tsp Salt

Instructions

1. 1Measure the 1 cup of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat, which is approximately 350°F (175°C). Add the 2 tablespoons of coconut oil.
3. 3Once the coconut oil is shimmering, add the 1 medium onion, 2 cloves of garlic, and 1 teaspoon of ginger. Cook, stirring frequently, for 5 minutes, or until the onions are softened and translucent.
4. 4Stir in the 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of mustard seeds, and 10 curry leaves. Cook for 1 minute, stirring constantly, until the spices are very fragrant.
5. 5Add the rinsed 1 cup of red lentils and the 2 cups of water to the pot. Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the lentils are very tender and have broken down.
6. 6Stir in the 1/2 cup of coconut milk and the 1 teaspoon of salt until fully combined. Continue to simmer gently, uncovered, for another 5 minutes, allowing the curry to thicken slightly.
7. 7Serve the Keto Sri Lankan Dhal Curry hot.

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