Yellow Dhal Curry with Pol Sambol

Method

1. Pop the lentils into a large, heavy-bottomed pan with the onion, green chillies (if using), cinnamon stick and turmeric. Pour in the coconut milk and use the empty tin to add five tins of water to the pan. Turn on the heat, bring to the boil and reduce to a simmer. Stir often, until the lentils dissolve into a creamy consistency, adding a little more water if needed.
2. Once the lentils are cooked, turn off the heat, mix in a big pinch of salt and set aside. Make sure you don’t add salt before the lentils are completely cooked or you will stop them from softening.
3. Now for the tempering. This is where all the flavour comes from. Heat the oil in a frying pan over a medium to low heat and add the cumin, mustard and fenugreek seeds. Gently fry the spices until you start to hear the mustard seeds popping, being careful not to let them burn as it’ll add a bitter taste to the dhal. Next add the curry leaves, garlic and ginger. Gently stir, frying until the garlic turns golden and the ginger softens. It will smell delicious.
4. Use a spatula to scrape all of the spices and flavoured oil into the cooked lentils and mix well. Add a good squeeze of lime and have a taste, adding more salt or lime as needed.
5. To make the pol sambol, simply combine all the ingredients in a bowl and mix well. It’s best eaten fresh on the day you make it. If you are making this recipe in winter when coriander is not in season, avoid using it. The result will be equally tasty.
6. Ladle the dhal into bowls and top with pol sambol.