(Sri Lankan Lentils)

Ingredients

• •2 cups red lentils
• •2 cups thin coconut milk
• •1 dried red chili, broken into pieces
• •2 teaspoons pounded Maldive fish
• •1 teaspoon ground turmeric
• •1 tablespoon oil
• •6 curry leaves
• •2 medium onions, finely sliced
• •2 inch strip pandan leaf
• •2 inch stick cinnamon
• •1 small stalk lemon grass or strip of lemon rind
• •1/2 cup thick coconut milk
• •Salt to taste

Directions

1. 1Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discolored.
2. 2Put drained lentils in a saucepan with the thin coconut milk, chili, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft.
3. 3In another saucepan heat the oil and fry the curry leaves, onions, stick of cinnamon and lemon grass until onions are brown.
4. 4Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan.
5. 5Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runny porridge. Serve with rice and curries.