Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gdry split red lentils
- 700 mlwater
- 120 gonion, finely sliced
- 3 clovegarlic, sliced
- ½ tspground turmeric
- 1 eachgreen chili, slit
- 250 mlunsweetened coconut milk
- ¾ tspsalt
- 1 ½ tbspcoconut oil
- 1 tspblack mustard seeds
- 12 eachcurry leaves, dried well
- ½ tspground cumin
Make it
- Rinse the lentils thoroughly. Put them in a saucepan with the water, onion, garlic, turmeric and green chili, and bring to a gentle boil over medium heat.
- Lower the heat and simmer partly covered for 18–22 minutes, stirring occasionally, until the lentils collapse when pressed with a spoon.
- Stir in the coconut milk and salt. Simmer gently, uncovered, for 5 minutes until creamy; do not boil hard after adding the milk.
- Warm the coconut oil in a small pan over medium heat. Add the mustard seeds and cover with a splatter screen until they begin to pop, about 30 seconds. Add curry leaves and cumin and stir for 20 seconds.
- Pour the fragrant oil and spices over the lentils, stir and remove the whole chili before serving. The dhal should flow slowly from a spoon.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.