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

• 1 cup masur dal, washed
• 5 or less cups water {please note: start with less water like 3 cups and then you can always add more}
• 1/4 cup olive oil
• 1 tablespoon garlic, minced
• 2 small shallots, finely chopped
• 6-8 fresh or frozen curry leaves
• 2-3 fresh red chiles, chopped
• 1 heaping tablespoons Tamarind pulp (use the fresh thai brand which comes in a block)
• 1 teaspoon dried coriander, ground
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon turmeric powder

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.

masur, water, olive oil, garlic, shallots, curry, red chiles, tamarind pulp, dried coriander, coconut milk, salt, cayenne pepper, turmeric powder

Taken from food52.com/recipes/8524-sri-lankan-masur-dal-with-tamarind-curry-leaves-coconut-milk (may not work)