തര്‍ജ്ജനി

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