Matey Hut's Dhal Curry

1 cup lentils

½ tsp turmeric

1 tsp chilli powder

½ tsp fenugreek seeds

400ml can coconut milk

½ onion, finely chopped

4 garlic cloves, sliced

½ mild green chilli, chopped

1 pandan leaf, finely julienned

1 stalk of curry leaves

2 tbsp vegetable oil

1 tbsp mustard seeds

½ onion, finely sliced

4 dried red chillis

1 stalk of curry leaves

Add lentils, turmeric powder, chilli powder, fenugreek seeds and coconut milk to a pot.

Cook on medium-high for 10minutes.

Add fresh onion, garlic, green chilli, pandan leaf and curry leaves.

Cook for 10 minutes, and add water as needed to prevent drying out.

Meanwhile, heat oil in a frying pan on high heat.

Fry the mustard seeds, onion, garlic, dried red chillis and curry leaves.

Pour the fried mixture over the dhal to temper and serve.

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