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Coconut Lentils (coconut dhal)

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  • 250g red split lentils
  • 2 cloves garlic bruised
  • 1 tsp turmeric
  • 1 inch piece ginger sliced
  • 150ml coconut milk
  • 300ml water
  • 1 cinnamon stick
  • 2 dried chillies
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Lemon or lime juice to taste
  • Garam masala to sprinkle
  • Curry leaves fried to garnish
  • Dried chilli to garnish
  • Coriander leaves to garnish

Place the lentils in a medium pot and gently rinse 3-4 times or until the water runs clear. Drain and add the garlic, ginger, dried chilies, turmeric, coconut milk, and water. Stir and bring to the simmer for about 20 minutes or until most of the liquid is absorbed. Turn off the heat and let sit for about 5 minutes to continue to absorb. In a small pan heat a little coconut oil and add the mustard seeds and cumin seeds and fry until the seeds pop and add to the lentils season with salt and lemon juice. Spoon into a serving bowl and garnish with fried curry leaves, fried chilli and fresh coriander.          

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