Sri Lankan Style Coconut Dal

• portioner: Serves 4

Ingredienser

For the dal

300g tomatoes, finely chopped

1 onion, finely chopped

4 cloves garlic, crushed

1 inch ginger, grated

1 tsp turmeric

1 tsp chilli powder

¼ tsp ground fenugreek

200g red lentils

1 x 400g tin coconut milk

200ml just boiled water

The juice of a lime

Rice to serve

Salt

For the temper

3 tbsp neutral oil

3 cloves garlic, finely sliced

2 tsp mustard seeds

2 mild dried red chillies, roughly chopped

A handful of curry leaves

1. Pop the tomatoes, onion, garlic, ginger, turmeric, chilli powder, lentils, coconut milk, just boiled water and a big pinch of salt into a saucepan. Mix well and bring to the boil over a medium heat. Cover, reduce the heat to low and cook, stirring occasionally, for 20 minutes. Give it a good stir, cover and cook for another 20 minutes until the dal is lovely and thick and tender.

2. When the dal is ready, heat the oil for the temper in a small saucepan over a high heat. Add the garlic and mustard seeds and mix well. Sizzle of 40 seconds until fragrant, then add the chilli and curry leaves. Mix well and sizzle for 20-30 seconds until fragrant. Pour over the dal. Mix well.

3. Add the lime juice to the dal. Mix well and check the seasoning, adding salt to taste. Serve immediately with rice.