- 1 c red lentils (masoor dal) or brown lentils
- 3 T ghee, clarified butter, or oil
- 1 small onion, minced
- 2 cloves garlic, sliced
- 1 chile, seeded and chopped
- 3 c water
- 3 bay leaves
- ½ t turmeric
2 c unsweetened coconut milk
- 2 shallots, diced
- 1 dried red chile, crumbled OR ¼ t red pepper flakes
- 1 t mustard seeds
Wash the lentils thoroughly and drain well.
Heat 2 T ghee over medium-high heat, then sauté onion, garlic, and chile for 1 minute. Add lentils, water, bay leaves, and turmeric. Bring to a boil, lower heat, cover, and simmer until lentils are soft, about 30 minutes.
Remove the cream from the top of the coconut milk and reserve for some other use. Add the milk to lentils and simmer, stirring occasionally, for 5 minutes. Add a bit of salt, taste, and remove from heat.
Heat remaining T ghee over high heat. Add remaining ingredients and sauté about 1 minute, until mustard seeds turn grey. Stir into lentils and serve.