SRI LANKAN DHAL
1 cup red lentils, rinsed, drained 1½ Tablespoons coconut oil
1 tsp brown mustard seeds
1 whole dried red chilli
12 curry leaves
½ teaspoon ground turmeric
2 anchovies, crushed
½ teaspoon pure Asafoetida powder 2 heaped teaspoons Red Hot Chili Pepper Sri Lankan curry powder
1 quill of cinnamon
2 cups reduced salt chicken stock
1 cup coconut milk
Freshly chopped coriander
Heat fry pan to a medium heat, add oil and add mustard seeds. Stir until they pop.
Add curry leaves, cook for a few minutes, stirring constantly, then add the crushed anchovies and cook for a few minutes.
Finally, add in the turmeric, the asafoetida, the cinnamon quill, the whole red chilli and Sri Lankan spice blend. Stir and cook for a few moments.
Add in the rinsed lentils. Stir until all coated with the mixture and slightly toasted, about two minutes.
Add chicken stock. Reduce heat to medium/low and cook, covered, for 20
-25 minutes or until lentils are tender and broken down. Stir regularly.
Add most of the coconut milk and keep stirring.
Taste for seasoning and add salt and pepper accordingly.
Take out cinnamon quill before serving.
Finally swirl coconut milk remnants and sprinkle over fresh coriander.
Visit Vicki at Red Hot Chili Pepper, 9/65 Bulcock St, Caloundra