Source: Sri Lankan coconut dhal
Sri Lankan Coconut Dhal
- 200 g red split lentils
- 1 echalion shallot finely chopped
- 20 curry leaves
- 1 stick cinnamon small
- 1 green chilli finely chopped
- 1 tsp curry powder
- 1 tsp salt
- 400 ml coconut milk
- 0.5 lemon juiced
- coriander leaves to garnish
Rinse the lentils well in several changes of water until it runs clear. Put the lentils and all the ingredients except the lemon juice and coriander in a medium saucepan. Add 400ml water to the pan then bring to the boil.
Turn down and simmer gently, stirring occasionally, for 30-35 minutes, until the lentils are soft. Season with the lemon juice and more salt, if needed. Serve with steamed basmati rice, if liked, and scatter with the coriander leaves.