Coconut dhal

INGREDIENTS

200 g red lentils
1 finely chopped onion
2-3 cloves minced garlic
1 small piece of real Ceylon cinnamon stick
6-8 curry leaves (can be omitted)
3-5 whole cloves
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 dl coconut milk
1-2 fresh green chilies, cut into rings
Oil
Salt

HOW TO DO IT

Rinse the lentils thoroughly in cold water until the water runs clear.
Heat some oil in a suitable pan and sauté the onion, garlic, cinnamon, curry leaves and cloves until golden. Add the lentils, turmeric, ginger and coconut milk and stir gently. Add water so that the lentils are just a little more than covered and let the lentils simmer until they are half tender. Then add the coconut milk and a little salt and let simmer for a further 5-10 minutes until the lentils are tender and the sauce is thick. Season with salt and stir the green chili into the lentils.

Tip

When serving, you can top with onion, chili and curry leaves fried crisp in oil and seasoned with a little salt.