Red Lenil and Tomato Dhall

• 250 g red lentils
• 1 teaspoon salt
• 1 tablespoon Madras curry powder
• 400 g canned whole tomatoes
• 1 onion, roughly chopped
• 2 12 cups water
• 1 -2 garlic clove, crushed
• 1 teaspoon black mustard seeds
• 1 teaspoon ginger, raw
• 2 tablespoons sesame oil
• 13 cup coconut milk (If you want your curry a little milder you can add more coconut milk)

1. Combine in pan lentils, salt, madras curry powder, undrained chopped tomatoes, onion and water.
2. Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
3. Pour mixture, coconut milk, and raw ginger into blender, blend on medium speed 30 seconds.
4. Heat oil in a pan and stir in the black mustard seed.
5. Cook 1-2 minutes, add garlic and then cook an additional 1-2 minutes.
6. Combine garlic and black mustard seed with blended mixture and serve.

red lentils, salt, curry powder, tomatoes, onion, water, garlic, black mustard seeds, ginger, sesame oil, coconut milk

Taken from www.food.com/recipe/red-lenil-and-tomato-dhall-452659 (may not work)