Lentil Dhal with Coconut Milk and Tadka from The Lentil Cookbook by Ghillie Basan

Ingredients

• 30 ml/2 tbsp ghee or vegetable oil
• about 8 fresh or dried curry leaves
• 2.5 ml/½ tsp asafoetida
• 1 onion, finely chopped
• 5 ml/1 tsp ground cumin
• 2 fresh green chillies, seeded and finely chopped
• 50 g/2 oz/¼ cup butter
• 10 ml/2 tsp black mustard seeds
• 5 ml/1 tsp ground turmeric
• 225 g/8 oz/1 cup red lentils
• 2 garlic cloves, finely chopped
• fresh coriander (cilantro), to garnish
• 300 ml/½ pint/1¼ cups canned coconut milk