Sri Lankan Red Lentil Curry

Vegan Richa

¾ cup ( 135 g) red lentils masoor dal - these are split lentils (red/pink)

¼ tsp ( 0.25 tsp) fenugreek seeds

⅓ tsp ( 0.33 tsp) black peppercorns

⅓ tsp ( 0.33 tsp) cayenne or to taste or 1 to 2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot

¼ tsp ( 0.25 tsp) turmeric

1 tsp oil

½ tsp ( 0.5 tsp) mustard seeds

6 to 8 curry leaves fresh or frozen or dried

½ ( 0.5 ) small red onion chopped

2 inch cinamon stick

1 ½ cups ( 375 ml) water

¾ tsp ( 0.75 tsp) salt or to taste

¼ cup ( 56.5 ml) or more coconut milk or other non dairy milk

1 ( 1 ) tomato finely chopped

½ to 1 tsp lemon juice

1 tbsp shredded coconut

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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