Murkha Dal

  • Melted butter
  • 2 teaspoons black mustard seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped finely
  • 1 tsp grated ginger root
  • 1 tsp turmeric
  • 2 green chillies, chopped finely
  • 250g/1 cup red lentils
  • 2 cups of water (or what seems right)
  • 300ml coconut milk
  • salt

Melt butter. Add mustard seeds, onion, garlic and ginger. Cook until soft and brown (7-8 mins)

Stir in turmeric & chillies and cook for 1-2 mins

Add lentils and cook for 2 mins, stirring frequently

Add water, coconut milk and salt. Stir well, bring to boil, then reduce heat and simmer for about 40 mins.