Ingredients

• 200 g red lentils (masoor dhal)
• 500 ml water
• 1 small red onion, for the lentils
• 2 green chillies
• 3 cloves garlic
• ½ tsp ground turmeric
• 1 pandan leaf (rampe)
• 1 sprig curry leaves, for the lentils
• 1 cinnamon stick
• 200 ml thick coconut milk
• to taste salt
• 1½ tbsp coconut oil
• 1 tsp black mustard seeds
• 2 dried red chillies
• 1 small red onion, for tempering
• 1 sprig curry leaves, for tempering

Method

1. 01
   Rinse the lentils Rinse the red lentils in a bowl of water, rubbing them gently, and change the water three or four times until it runs mostly clear.
2. 02
   Bring to a boil Put the lentils in a pot with the water, the first sliced onion, the green chillies, garlic, turmeric, pandan leaf, the first sprig of curry leaves and the cinnamon, then bring it to a boil over medium high heat.
3. 03
   Simmer until soft Lower the heat, partly cover the pot, and simmer for about fifteen minutes, stirring now and then, until the lentils are soft and starting to break down.
4. 04
   Add the coconut milk Stir in the coconut milk and salt to taste, and keep it at a gentle simmer for about five minutes until the dhal is creamy and pourable.
5. 05
   Pop the mustard seeds Heat the coconut oil in a small pan over medium heat and add the mustard seeds, letting them crackle and pop for about thirty seconds.
6. 06
   Fry the tempering Add the dried red chillies, the second sliced onion and the second sprig of curry leaves, and fry, stirring, for about four minutes until the onion is golden brown.
7. 07
   Temper and rest Pour the hot tempering, oil and all, over the lentils, stir it through, and let the parippu rest off the heat for two minutes before serving with rice.