Sri Lankan Dahl (Lentil Curry)

Ingredients

• 1.5 cups Red lentils
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 small Green chilies
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 10 leaves Curry leaves
• 1 can Coconut milk
• 2 cups Water
• 1 tsp Salt
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the red lentils in a fine-mesh sieve.
2. 2Heat coconut oil in a pot over medium heat.
3. 3Add chopped onion, garlic, ginger, and green chilies. Sauté until fragrant.
4. 4Add turmeric powder, cumin seeds, and mustard seeds. Cook for 1 minute, or until the mustard seeds start to pop.
5. 5Add curry leaves and sauté for a few seconds.
6. 6Add the rinsed red lentils and stir well.
7. 7Pour in coconut milk and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are soft and the dahl has thickened.
8. 8Stir in salt and lemon juice.
9. 9Serve hot with rice or roti.

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