Dhal Curry

Method

Rinse the red lentils and set aside. Heat the coconut oil in a large heavy-bottomed pan over medium heat and add the cumin seeds, allowing them to crackle for 30 seconds. Add the sliced onions and cook until golden, then stir in the garlic, ginger, green chillies, and curry leaves, cooking for 2-3 minutes until fragrant. Add the turmeric, coriander powder, and dried red chillies, stirring constantly for 1 minute to bloom the spices. Pour in the rinsed lentils, water, and coconut milk, stirring well to combine. Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes, stirring occasionally, until the lentils are completely soft and the curry has thickened slightly. Season with salt and lime juice to taste, adjusting the consistency with water if needed. Serve hot with steamed rice or flatbread.