Sri Lankan Dhal Curry

Simmer red lentils, water, turmeric, green chili and salt in a pot, skimming any foam.

Stir coconut milk into cooked lentils and warm through without boiling hard.

Heat coconut oil in a small pan. Add mustard seeds until they pop, then onion, garlic and curry leaves and cook.

Pour tempering over dhal, stir in and taste for salt. Serve with rice.