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Sri Lankan Dal
Ingredients
| coconut oil or peanut oil | 11/2 tablespoons |
| small onion, chopped | 1 Nos |
| cloves garlic, chopped | 2 Nos |
| curry leaves | 1 stake |
| dried red chilies | 5 Nos |
| black mustard seeds | 1 teaspoon |
| chana dal (yellow split peas), rinsed and drained | 11/2 cups |
| turmeric | 1 teaspoon |
| 2-inch piece cinnamon stick | 1 Nos |
| cloves, crushed | 2 |
| cardamom pods, lightly crushed | 2 |
| fenugreek seeds | 1/2 teaspoon |
| coconut milk | 1 3/8 cups |
| salt | to taste |
Method
Place a large saucepan over medium heat, and add oil. When it shimmers, add onion and garlic; saut for 2 minutes. Add curry leaves, chilies and mustard seeds; saut for 1 minute.
Add dal, turmeric, cinnamon, cloves, cardamom, fenugreek and 1 1/2 cups coconut milk. Stir in 2 1/2 cups water.
Cover and reduce heat to low. Simmer until dal is soft, 30 to 40 minutes. Do not allow mixture to become dry on bottom; if necessary, add a small amount of water.
When dal is soft, add remaining 1/4 cup coconut milk. Season to taste with salt. Remove cinnamon stick, and serve hot.
Kanchana Nimal Premasiri