Dhal is classic comfort food, served in various iterations
across the subcontinent. We'd happily eat it for breakfast, lunch
and dinner. It's even better the next day, so make a double batch
to enjoy later.
250 gm (1¼ cups) red lentils, rinsed, drained 50 gm finely grated ginger1 tsp ground turmeric 1 tsp Sri Lankan curry powder 1 cinnamon quill 500 ml (2 cups) coconut milk 8fresh curry leaves, plus extra, fried, to serve 3 onions, thinly sliced2 garlic cloves, crushed 2 long green chillies, thinly sliced 60 gm coconut oil2 tsp brown mustard seeds60 ml (¼ cup) coconut creamJuice of 1 lime, plus extra wedges, to serveSteamed basmati rice, coriander and warmed roti (optional), to serve
Combine lentils, ginger, turmeric, curry powder, cinnamon quill, coconut milk, curry leaves, a third of the onion, half the garlic and 1 green chilli in a saucepan. Add 350ml water, bring to the boil, reduce heat to medium and simmer, covered, until lentils are breaking down (20-25 minutes).
Meanwhile, melt coconut oil in a saucepan over medium heat, add mustard seeds, remaining onion, garlic and chilli and fry, stirring occasionally, until onions are tender and browned (5-6 minutes; be careful, mustard seeds and oil will spit). Remove from the heat and stir into lentils when they are ready. Add coconut cream and lime juice and season generously to taste with sea salt. Serve hot with rice, fried curry leaves, coriander