coconut Dahl curry

INGREDIENTS

1 cup red lentils
2 cups water
Salt (to taste)
1 small tomato, cubed
1 Tbsp Arayuma curry powder
 (Ayur Masala or Garam Masala)
1 tsp Arayuma ground turmeric
1 Arayuma cinnamon quill
4 Arayuma ginger slices
2 pinches Arayuma curry leaves
1 small onion, diced
1 clove garlic, minced
1 Tbsp oil or ghee
¼ tsp Arayuma crushed chili pepper (optional)
½ cup coconut milk
Fresh lime juice (to taste)

DIRECTIONS

1. Place lentils in a medium saucepan and rinse until water runs clear.

2. Add water, salt, tomato, curry powder, turmeric, cinnamon quill, ginger slices, one pinch of curry leaves and half of the onion.

3. Heat to boiling, cover and simmer on low heat until water is absorbed (about 30 minutes).

4. In a separate pan, sauté remaining curry leaves and onion in oil or ghee, along with garlic, chili pepper and black pepper, until onions are tender.

5. Add to lentils along with coconut milk and lime juice, stir over low heat for 3 minutes and serve over rice.