Into a pot add red lentils, 1.5 cups of water, chopped onion and tomatoes, green chili, curry leaves, minced ginger, sliced garlic, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Bring to boil.
Turn the heat to medium, cover the pot and cook the lentils until all the water is absorbed and lentils are cooked through. This would take about 15 minutes.
Add the coconut milk and 1 cup of water, stir to combine. Cover and let it simmer for 5 minutes. Check seasoning and add more salt if needed.
In a non-stick pan, heat the oil and add mustard seeds, cumin seeds, curry leaves, broken dried red chili. Cook until the mustard seeds start to splutter. Add red chili flakes if using.
Pour the tempering to the cooked dal.
Serve dal with rice, roti or your preferred carb.
Leftover dal can kept in the refrigerator in a covered container for up to 3 days.
Keyword curry, easy, healthy, quick
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