Dhal Curry with Coconut Milk and Tempered Spices

• Place the lentils into a large bowl, fill it with water and gently massage them. Discard the foamy water and repeat until the water remains clear after massaging the lentils. Drain and set aside.
• In a pot, heat 2 tbsp cooking oil until medium. Add the sliced onions (1/2 of a large onion) and fry until they turn translucent.
• Add sliced garlic (3 cloves), sliced curry leaves (10-12 leaves), 1 tsp yellow mustard seeds and 1/4 tsp turmeric powder.
• Once mustard seeds start popping, add the lentils and stir to combine.
• Pour in 200ml water. Add 1/3 tsp salt and a whole green chili.
• Simmer for 15 minutes, stirring occasionally.
• When the lentils have softened, stir in 150ml coconut milk. Allow to simmer for 5 more minutes.
• Check for consistency and add more coconut milk if you would like it creamier.
• Taste for salt and adjust if necessary.

To prepare tadka:

• Heat 3 tbsp of oil to medium high.
• Add sliced onions and fry for 1-1.5 minutes until they start to turn golden.
• Add sliced garlic and curry leaves and fry for 30-40 seconds.
• Add 1 tbsp mustard seeds and 1/4 tsp turmeric powder.
• As soon as the mustard seeds start popping, remove from the heat, pour over the dhal and serve.