Polonnaruwa Dhal

Ingredients(for 1 medium bowl (approx. 250g) with rice or roti)

• 1 cup Red lentils (masoor dhal) (split red lentils)
• 1/2 cup Coconut milk (fresh or canned)
• 2 cups Water (for boiling lentils)
• 1 medium Onion (finely chopped)
• 2 Garlic cloves (minced)
• 1 Green chili (sliced, adjust to taste) - optional
• 1/2 tsp Turmeric powder
• 8-10 Curry leaves (fresh, optional) - optional
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 small Tomato (diced)
• to taste Salt
• 1/4 tsp Black pepper (freshly ground) - optional
• 1 tsp Coconut oil (for tempering)

Instructions

1. 1

   Rinse the red lentils thoroughly under running water until the water runs clear. Drain and set aside.

   2 minutes

   Washing lentils removes excess starch and ensures a smoother curry.

2. 2

   Add lentils and 2 cups of water to a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer. Skim off any foam and cook until lentils are soft (about 10 minutes).

   10 minutes

   Keep an eye on the water level; add a splash more if the dhal looks too thick.

3. 3

   Stir in turmeric, diced tomato, and salt. Simmer for another 5 minutes until the tomato softens and the dhal thickens.

   5 minutes

   Tomato adds gentle acidity and color to the dhal.

4. 4

   Pour in the coconut milk, stir well, and let it simmer on low heat for 3 minutes. Remove from heat once creamy.

   3 minutes

   Do not boil after adding coconut milk to preserve its flavor.