1 US cup (236ml) red lentils (misoor dahl/dal)
1 large clove garlic, sliced
1/8 - 1/4 (.5-1ml) teaspoon turmeric powder
1 US cup (236ml) coconut milk
3 tablespoons (45ml) vegetable oil
1 medium red onion, finely sliced
5-10 curry leaves
1/2 teaspoon (3ml) brown mustard seeds
1/4 teaspoon (2ml) cumin seeds
5 black peppercorns
1/2-1 (3-5ml) teaspoon red chilli powder
3-4 whole dry red chilles, broken into approximately 3/4 inch pieces
salt to taste
Wash dahl with warm water in a strainer and pick out any debris.
In a medium saucepan, combine the dahl with 2 US cups (473ml) of water and bring to a boil.
Add garlic and turmeric powder and cook on low heat for 6 to 7 minutes.
Add coconut milk and cook for 7 minutes more. Adjust salt.
Heat oil in a medium frying pan and fry onions until soft and brown.
Add curry leaves, mustard seeds, cumin seeds, peppercorns, chilli power, and chilli pieces.
Fry for 30 seconds. Stir constantly.
Pour fried mixture into dahl.
Stir and cook for 2 minutes.