Red lentil dhal recipe | Gourmet Traveller

Ingredients

• 250 gm red lentils, rinsed, drained (1¼ cups)
• 50 gm finely grated ginger
• 1 tsp ground turmeric
• 1 tsp Sri Lankan curry powder
• 1 cinnamon quill
• 500 ml coconut milk (2 cups)
• 8 fresh curry leaves, plus extra, fried, to serve
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 2 long green chillies, thinly sliced
• 60 gm coconut oil
• 2 tsp brown mustard seeds
• 60 ml coconut cream (¼ cup)
• Juice of 1 lime, plus extra wedges, to serve
• Steamed basmati rice, coriander and warmed roti (optional), to serve