Back to 4 servings Dhal 1 cup red lentils, rinsed until the water runs mostly clear 2.5 cups water, plus a little more if the dhal thickens too much 0.5 teaspoon ground turmeric 1 small red onion, half thinly sliced, half kept for the tempering 3 cloves garlic, minced 1 green chili, split lengthwise; left whole for mild heat 1 sprig fresh curry leaves, dried leaves lack the aroma 1 piece pandan leaf, about 2 inches (optional) 1 teaspoon Sri Lankan roasted curry powder 1 teaspoon salt, to taste 1 cup full-fat coconut milk, thick; fresh or canned Tempering 1 tablespoon coconut oil or ghee 0.5 teaspoon mustard seeds 0.5 teaspoon cumin seeds 1 dried red chili, broken in half 1 sprig fresh curry leaves 1 teaspoon red chili flakes, optional
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1 Step 1: Put the rinsed lentils, water, turmeric, half the sliced onion, garlic, green chili, curry leaves and pandan leaf in a pot. Bring to a boil over medium-high heat.2 Step 2: Lower the heat, cover partly and simmer 8 to 10 minutes, until the lentils are soft and porridge-like, stirring now and then.3 Step 3: Stir in the curry powder and salt, then add the coconut milk. Simmer gently 3 to 4 minutes; do not let it boil hard or it may curdle. Thin with a splash of warm water if too thick, then take off the heat.4 Step 4: Heat the oil or ghee in a small pan over medium heat. Add the mustard seeds and wait until they pop, then add the cumin, remaining onion, dried chili and curry leaves.5 Step 5: Fry the tempering 60 to 90 seconds, stirring, until the onion is golden and crisp at the edges. Stir in the chili flakes if using, then pour the hot tempering over the dhal.6 Step 6: Cover for 2 minutes, then stir well and serve hot.getsaucepan.com/r/279a58e2-3ac7-5f11-ae5f-9ca09426f2e3
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