Dhal (Lentil Puree)

Ingredients:

Red lentils 200ml

Oil 1 ½ tablespoons

1 Onion finely sliced

2 Cloves finely chopped garlic

1 Teaspoon finely chopped fresh root ginger

½ Teaspoon ground turmeric

200ml Coconut milk

400ml Water

Salt to taste

6 -12 Curry leaves

Method:

Wash lentils thoroughly, removing those that float to the surface. Drain well.

Heat oil and fry onion, garlic and ginger until onion is golden. Add turmeric and stir well. Add drained lentils and fry for 1 – 2 minutes. Add water & coconut milk, lower heat, cover and cook for 15 minutes. Add salt (if required) mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge. Add curry leaves 10 minutes before serving.

Serve Dhal plain or garnish with sliced onion, fried until golden brown.

Eat with boiled rice, Indian breads, curry or just by itself.