Sri Lankan Dahl



1 cup Masoor Dhal (red Lentils)   
1 tsp turmeric powder 

1 tsp mild curry powder  
1 medium onion (Sliced)     
2 tomatoes (chopped)       
2 green chillies (Sliced)       
1/4 cup coconut milk 
1 tsp Salt            
2 cups water                

To Temper:-
1 tsp Mustard Seeds    
1 tsp Cumin Seeds      
1 tsp Fenugreek Seeds   
Curry Leaves    2 Sprigs

o    Wash dhal in about 2 or 3 changes of water.
o    Boil the dhal, salt, turmeric and curry powder in about 2 cups of water (add more if required) until just cooked but not mushy (about 20-25 mins).
o    Add the coconut milk and simmer for 3 minutes.
o    Heat the oil in a pan. (coconut oil is great)
o    Add the mustard seeds, cumin seeds and fenugreek seeds until they start to spit and sauté for 30 seconds.
o    Add the curry leaves and greens chilies along with sliced onions and sauté for 2 minutes. (add a tablespoon of water if starts to get too dry)
o    When onions turn translucent add the chopped tomato and sauté for 2 minute.
o    Pour the mixture over the cooked dhal.
o    Serve hot with choice of your bread or rice.