Dal with Coconut Milk from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent b

Ingredients

• 1 cup masur dal, washed
• 1 tablespoon vegetable oil
• 5 cups water
• 1 tablespoon minced garlic or garlic mashed to a paste
• 2 tablespoons minced shallots or red onion
• 6 to 8 fresh or frozen curry leaves
• 1 teaspoon ground coriander
• 2 to 3 dried red chiles
• 1 cup canned or fresh coconut milk
• 1 teaspoon salt