Tempered spice mix

1. Add 3 Tbsp coconut or any neutral oil to a pot. Add the sliced red onion, sliced garlic, turmeric and curry leaves, and cook until sticky and soft on medium heat- roughly 5-8 minutes.
2. Add the dried whole chillies and cook for 2 minutes.
3. Finally, add the mustard seeds and cook until they start to pop – about 2 minutes.
4. Spoon the mixture into a bowl and set aside. You don’t need to clean the pan in between tempering the spices and cooking the dal.

Dal

1. Wash the lentils well, then drain off the water and place them into a pot. Add 150ml water, or enough to cover the lentils. Add a little more water as needed, i.e. if the lentils are sticking to the bottom of the pot at all. To the lentils and water, add the diced red onion, 1 green chilli, garlic, curry powder, turmeric, cinnamon and curry leaves.
2. Over medium heat, allow the lentils to cook until all of the water evaporates and the lentils are soft, between 10-15 minutes.
3. Once the lentils are cooked, gradually add the coconut milk and simmer on low heat for 10-15 minutes. Add salt to taste.
4. Add 1/2-2/3 of the tempered spice and onion mixture into the curry and mix. Keep a small portion of the tempered spice mixture aside for serving to garnish the dal.
5. Serve and enjoy!