( SERVES 4 )
Sri Lankan Dahl. Vegetarian/vegan and gluten-free.
|3 Tbsp||Canola oil|
|4 cloves||Garlic, sliced|
|1 sprig||Curry leaves|
|½ tsp||Ground turmeric|
|2 whole||Dried red chillies|
|½ tsp||Mustard seeds|
- Heat the oil in a large frying pan. Add the onion, garlic, curry leaves and turmeric. Cook on medium low until the onions are soft and light brown. Add the chillies and mustard seeds and cook for 2-3 minutes.
- Meanwhile wash the lentils well. Place in a saucepan with 1 1/2 cups of cold water. (If you want softer lentils add water to just cover the lentils.) Cover and simmer for 5 minutes then stir in the turmeric, garlic and curry leaves. Cover and simmer for about 10 minutes until the lentils are cooked to your liking. Stir in the coconut milk and a little of the onion mixture and simmer for 5 minutes.
- Serve in a bowl topped with the remining onion mixture. Can be served topped with chopped raw vegetables and chutney as a main with rice or as an accompaniment with a curry.
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