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Carroll, Lauren /CRS

Coconut Dhal — Sri Lanka

Servings: 4

Ingredients

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

Preparation

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.

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