Sri Lankan Daal

Ingredients for  4  Servings

• 200g

  Red lentils
• ½ tsp

  Turmeric
• 2

  Garlic cloves, peeled and kept whole
• 250ml

  Coconut milk
• 25g

  Butter
• 1 tbsp

  Oil
• 10

  Fresh curry leaves
• 1 tsp

  Black mustard seeds
• Pinch

  Dried red chilli, thinly sliced
• 1

  Small red onion, thinly sliced
• -

  Salt, to taste
• To Garnish

• Few

  Fried curry leaves
• -

  Sliced chilli (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Wash the lentils several times in clean water to remove the starch.
2. Place the lentils in a large saucepan and add 500ml water, the turmeric and garlic. Bring to the boil, then reduce the heat and cook for around 15 minutes. Stir in the coconut milk and continue to cook for a further 5 minutes or until the lentils are cooked and the daal has thickened. Season to taste with salt.
3. In a separate small frying pan, melt the butter with the oil on a low heat. Add the curry leaves, mustard seeds and chilli. Gently fry for 1–2 minutes, then add the onion and continue to cook for a few minutes, stirring all the time until the onions are golden and caramelised.
4. Add this mixture to the lentils and stir together. Remove the garlic cloves before serving. If you want to make the daal look attractive, garnish with a few fried curry leaves and sliced chilli (optional).