Keralan Dal

(south-Indian style lentil curry)

INGREDIENTS:

For the lentils:

1 cup (250g) red lentils
1/2 medium  red onion (chopped)
1/2 tsp turmeric
1 level tsp salt or to taste
1-2 green chillies
50g creamed coconut or half a can of coconut milk

For the tarka:

3 cloves garlic (smashed and thinly sliced)
1/2 medium  red onion (thinly sliced)
1/2 tsp ginger  (finely chopped)
8 fresh curry leaves
1/2 tsp black mustard seeds
1 level tsp cumin seeds
2 green chillies (finely chopped)
2 dried red chillies or 1/4 teaspoon red chilly flakes (OPTIONAL)



For the lentils:

Wash red lentils few times and drain.
Add enough boiling water to cover the lentils by about an inch.
Once boiling skim off the frothy scum.
Add half a chopped onion, 1/2 teaspoon of ground turmeric. ,2 green chillies split lengthways (don't take the seeds out this is proper food, add more if you like).
Simmer until soft (add more hot water if needed).
Once soft crush it up a bit if you want to and add salt.
Add coconut cream or half a can of coconut milk.
Simmer for a few minutes until it starts to thicken (be careful, if you don't watch it, it will go very thick).
Add 1/2 teaspoon of crushed cumin seeds (don't use cumin powder it doesn't work).

Turn the heat down to the lowest setting or remove from the hob.

For the tarka : (get all ingerdients ready before you start, it goes very quick!)


Heat two tablespoons of oil until very hot.
Add mustard seeds,cumin seeds and a few curry leaves.  They should be popping so watch your hands.
Add the other half of the chopped onion, fry for a minute then add a few more chillies (green or red), a couple of chopped cloves of garlic and 1/2 teaspoon of freshly grated ginger if you like it.
Brown up the lot then pour over the lentils, cover and let it stand on hot stove for 5 minutes.

This works with most types of lentils.