Coconut Dhal – Sri Lanka

Makes 4 servings

  • 2 c red lentils
  • 2 T fair trade olive oil
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 1 t cinnamon
  • Small handful dried or two fresh curry leaves
  • 1 green chili, chopped
  • 1 t hot curry powder
  • 1 t salt
  • 1 can coconut milk
  • 2 c water
  • 1/3 c lemon juice
  • Basmati rice
  • Cilantro

Rinse lentils. Heat olive oil in large pan. Sauté shallot and garlic until brown. Add lentils, cinnamon, curry leaves, green chili, curry powder, salt, coconut milk and water. Bring to boil, then reduce to simmer and cook until lentils are soft, adding more water as needed. Season with lemon juice. Serve with basmati rice and top with cilantro.