For the Curry:
½ cup lentils
½ of onion – sliced
4 cloves of garlic – sliced
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon chili powder
5 – 6 curry leaves,
1.5cm x 1 cinnamon sticks
1 cup of coconut milk
½ cup water
To Temper The Curry:
½ onion – sliced
3 cloves of garlic – sliced
2- 3 tablespoons oil
4 -5 chilies (break into pieces) Or 2 teaspoons of grind chili pieces
4 – 5 curry leaves
1 teaspoon mustard seeds (optional)
Salt to taste
Making The Curry:
Wash the lentils & place it in a medium size saucepan. Now add all the ingredients which are for the curry, except coconut milk.
Mix it well and keep in on medium heat to boil the lentils.
When the lentils are boiled, add the coconut milk and bring it to boil again.
Taste to salt.
(If you don’t like to temper the curry, now you can use your lentils curry.)
Temper The Curry:
When you can see bubbles on the top surface of the curry, transfer it to another saucepan.
Now add the oil into empty saucepan and heat it on low heat.
When oil is ready, add the mustard seeds, keep it for 3 – 4 seconds and then add onions, garlic, curry leaves and fry it for nearly 5 – 10 minutes.
Then add chili pieces and fry it for 2 – 3 minutes. And finally add the lentils curry.
Taste for salt.