Sri Lankan Masur Dal with Tamarind, Curry Leaves & Coconut Milk

Directions

1. Put the dal & tamarind in a medium pot with the water & bring it to a boil, reduce heat to a low simmer. Cook for 20-25 minutes. Keep warm over low heat.
2. Add the coconut milk, salt, cayenne chile powder & turmeric to the dal and simmer for five minutes. Keep warm over very low heat
3. For the Tempering mixture - Heat a wok or a heavy skillet over medium high heat and then add the oil. Now add the shallots & garlic until very lightly browned for 2 minutes.
4. Now add to the same wok or skillet the curry leaves , red chiles, & ground coriander, mix well and cook for another minute or so. {please thaw out curry leaves and dry them with paper towel before putting them into the oil-it prevents hot oil from splattering all over the place}
5. Add the tempering mixture of garlic,shallots, chiles, curry leaves & coriander into the dal.
6. Simmer the dal for 5 more minutes on low heat.
7. Serve with steamed basmati rice, naan or chapatti.