Ingredients:
400g red lentils, soaked in water for 20 minutes
1 tbsp coconut oil
1 large red onion, finely chopped
4 garlic cloves, finely chopped
3cm piece of ginger, peeled and finely chopped
10 fresh curry leaves
1 pandan leaf, coarsely chopped
1 ½ tsp ground turmeric
½ tsp fenugreek seeds
½–1 tsp chilli powder (depending on how hot you like it)
1 cinnamon stick
200ml coconut milk
3 green chilies; Indian green finger chillies sliced lengthways, leave the stem to keep it in one piece
generous pinch of salt
For the Tempering:
1 tbsp coconut oil
½ red onion, finely chopped
2 garlic cloves
10 fresh curry leaves
Method:
Place a large pan over medium heat. Once hot add the coconut oil. When it melt add in the onion and sweat down for 5 minutes until they begin to soften.
Now add the garlic and ginger, cooking for another 2 minutes, then add your spices, curry leaves and the pandan leaf pieces.
Drain and rinse the lentils, add them to the pot with the onions, cover with water up to 3cm above the level of the lentils, add the coconut milk and a generous pinch of salt. Cover the pan and cook for about 20 minutes, until the lentils are cooked, adding a little more water if you need to loosen the dal.
Whilst the lentils are cooking, place a small frying pan over high heat, add the coconut oil and red onion, cooking for a few minutes before adding the garlic and curry leaves. Continue to cook for another two minutes. Once the dal is done either mix through the tempering or turn the dal into a bowl and serve the tempering on on top as a garnish.
