250g red lentils (also called masoor dal or Egyptian lentils) presoaked in water for about 30 minutes
400ml thick coconut milk
300 ml of water
A handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
flat-bread/ rice , to serve
2 medium chopped tomatoes
1 tsp turmeric powder
2-3 long pointy green chillies, sliced (can also use dry red chillies sliced lengthways)
2 tsp black mustard seeds
2 tbsp. coconut oil/ vegetable oil
2 onions, one finely chopped, one sliced
Salt to taste
1. Heat the oil in a pan over medium heat. Add the chopped onions, mustard seeds and curry leaves (if you use coriander leaves add it at the end) and the green chillies and fry till the onions are light brown.
2. Add the tomatoes and turmeric powder and sauté for about 2 minutes. Add the lentils after discarding the water used for soaking. Add the extra 300 ml water and boil till the lentils turn from pink to light yellow.
3. Once the dhal has cooked, with the back of a wooden spoon slightly break the dhal pieces so that it becomes slightly thick gravy like consistency.
4. Add the thick coconut milk and finely add the salt to taste. Let it boil till the dhal curry gets thick.
Note: If you add the salt add the beginning the red lentil will not get cooked properly.
Goes well with Indian basmati rice and a chicken curry!