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This Sri Lankan style red lentil dal is gluten-free and vegan and is high in protein.

Ingredients

Dal

1 cup red lentils

½ cup coconut milk

1 small chopped onion

1 small chopped tomato

2 sprigs curry leaves

1 tsp each of minced ginger, red chilli powder, cumin powder, coriander powder, turmeric powder and salt

3 sliced garlic cloves

21/2 cups water divided

1 halved green chilli

Tempering

1tsp mustard seeds

1/2tsp cumin seeds

1tbsp oil

1 dried red chilli torn into pieces

1 sprig of curry leaves

Instructions

• Rinse red lentils and add to pot with 11/2 cups water, green chilli, onions, tomato, ginger, garlic, turmeric, red chilli powder, coriander, and salt and bring to boil.
• Cover and cook until water is absorbed and lentils are tender for about 15 minutes. Add coconut milk and stir. Allow to simmer for 5 minutes. Check seasoning.

Tempering

• Add cumin, mustard seeds, oil, chilli, and curry leaves to a non-stick pan and cook until mustard seeds start spit.
• Pour into dal and serve with roti or rice.

Serves 4