Sri Lankan Coconut Dhal

Ingredients

• 300 g red lentils, rinsed
• 1 tin of coconut milk
• 1 tsp turmeric
• 1 onion, finely sliced
• 3 garlic cloves, sliced
• 15 curry leaves
• 2 tsp black mustard seeds
• 1 small cinnamon stick
• 2 green chillies, slit
• 2 tbsp coconut oil
• juice of 1 lime

Method

1. Simmer the lentils

   Cover the lentils with 600 ml water, add the turmeric, and simmer, skimming the foam that rises in the first few minutes. That foam is starch and leaving it in makes the dhal taste muddy.

   15 min

2. Add coconut milk

   When the lentils have collapsed, stir in the coconut milk and cook another five minutes. Coconut milk goes in after the lentils are soft — its fat slows them down if added at the start.

   5 min

3. Make the tempering

   Heat the coconut oil in a small pan, add the mustard seeds and wait for them to pop, then the curry leaves, cinnamon, chillies, garlic and onion, and fry until the onion is browned at the edges.

   8 min

4. Pour it over

   Tip the sizzling tempering into the dhal and stir most of it through, leaving some on top. This is the whole point of the dish — the same lentils without a tempering taste like nothing.

5. Season

   Add salt and lime juice to taste. Dhal absorbs salt as it sits, so it needs checking again if you make it ahead.