Dhals combine healthy eating with relatively fuss free preparation and are incredibly frugal. You can try this with any of the curry powders we sell – replace the turmeric, chilli flakes and mustard seeds and instead add a tablespoon of your favourite curry powder.
250ml coconut milk
125ml of water
10 -15 curry leaves
4 cloves of garlic, chopped finely
1 large onion, chopped
1 Teaspoon Salt
1/2 a teaspoon Turmeric Powder
1 teaspoon Chilli flakes
1/2 teaspoon Mustard seeds
1 teaspoon of garam masala
4 tablespoons of veg oil
Sliced green chillies
Heat three tablespoons of oil in a pan and add the onions, curry leaves, sliced garlic, onions and turmeric powder. Leave it to cook until the onions turn translucent.
Now add the chilli flakes, and once you see the onions turning golden brown, add the mustard seeds. After a few minutes, remove the tempered ingredients from the heat. Transfer to a separate dish.
Make sure you wash the lentils thoroughly in cold water. Put the washed lentils into the pan you used for tempering the onions (saves washing).
Pour in the water with a pinch of turmeric and a few pieces of onions, garlic and curry leaves.
Turn the heat up and let the lentils cook until the water has evaporated. When the lentils are cooked, gradually add the coconut milk and let it simmer on a low heat for about 8 minutes, add salt to taste.
Finally add the tempered onions in to the curry and sprinkle over the garam masala.
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