Dal (Masoor with coconut)

I love all kinds of dal or dhal and this one is a particular favourite with a soft rounded flavour sweet with coconut and warming subtle spices. Serve with rice or Indian breads such as chapati, some pickles and a vegetable dish.

• 1 cup masoor dal (red hulled split lentils)
• 1 litre water
• 1 heaped tsp turmeric
• 1-2 large green chillis
• Coconut milk
• Fresh corriander leaf

Final fry

• 2-4 tbsp oil
• half an onion
• 4 cloves garlic thinly sliced
• 3 dried red chillis, shredded
• 6 curry leaves
• 1 tbsp descicated coconut
• pinch salt

Wash the lentils and stand in a roomy pan with the water, fresh whole green chillis and the turmeric. Cover and cook for 30- 40 minutes until the lentils are soft, stir in thick coconut milk and season with salt to taste. In a small frying pan heat some vegetable oil or ghee and throw in the onion when it begins to colour add the garlic and when it starts to colour finally throw in the dry chillis and curry leaves fry for a minute then pour the hot oil and spices into the lentils, stir quickly, cover and let the flavours infuse before serving. Stir in a handful of fresh coriander leaf and serve scattered with a little extra fresh coriander leaf or shavings of fresh coconut.