Sri Lankan Dhal Curry

Instructions

1. Rinse the red lentils thoroughly until water runs clear. Drain and set aside.
2. Heat coconut oil in a large pot over medium heat. Add mustard seeds and let them splutter.
3. Add cumin seeds, fenugreek seeds, curry leaves, and cinnamon stick. Sauté for 30 seconds until fragrant.
4. Add chopped onions and sauté until soft and translucent, about 3-4 minutes.
5. Add minced garlic and grated ginger. Cook for another minute until fragrant.
6. Add chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy, about 5 minutes.
7. Add turmeric powder, chili powder, and roasted curry powder. Mix well and cook for 1 minute.
8. Add the washed lentils to the pot and stir to coat with the spice mixture.
9. Pour in 2 cups of water and add pandan leaf and lemongrass stalk. Bring to a boil.
10. Reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender and cooked through.
11. Once lentils are cooked, add thick coconut milk and salt to taste. Stir gently and simmer for 5 more minutes (do not boil after adding coconut milk).
12. Remove from heat and stir in fresh lime juice. Adjust seasoning if needed.
13. Garnish with fresh coriander leaves and serve hot with rice, roti, or string hoppers.