Sri Lankan Daal
Ingredients
- water, 350ml
- split Red Lentils, 225g
- Sri Lankan curry powder, 1/2 tsp
- turmeric, 1/2 tsp
- chilli powder, 1/2 tsp
- mustard seeds, 1 tsp
- cumin seeds, 1/4 tsp
- fenugreek seeds, 1/4 tsp
- curry leaves, 1 tbs
- onion, 2 medium sized diced
- garlic, 2 cloves diced
- coconut milk, 300ml
Preparation
Add lentils to boiling water and mix in curry powder, turmeric and chilli powder - simmer for 15 mins then remove from heat
In a hot pan, add drizzle of veg oil and add mustard, cumin and fenugreek seeds; once they start popping and spluttering add the onion and garlic and saute for 2 minutes
Add the onion, garlic and tempered seeds to the lentils and then place back on heat; add coconut milk and let simmer for 5 more minutes
Serve daal with rice or roti and finish it off with a squeeze of lime juice
