|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|
|2-inch piece cinnamon stick||1 Nos|
|cardamom pods, lightly crushed||2|
|fenugreek seeds||1/2 teaspoon|
|coconut milk||1 3/8 cups|
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