Into a large saucepan add the lentils, water, coconut milk, cinnamon, turmeric, dried chillies and cook over medium heat. Lower flame when it starts to boil and cook for another 15 - 20 minutes stirring every now and then until the lentils are cooked/soft like rice. Add salt and remove from stove.
Into another saucepan heat the oil. Saute the onions and curry leaves for approximately 3 minutes. Next add the garlic and saute for another 4 minutes and when the onions turn brown add the mustard seeds. When the mustard seeds start to pop, remove from fire and add the crushed cumin and chilli powder. Pour this mixture over the cooked lentils and stir till uniform.
Serve immediately with fresh crusty bread.
Time: 30 minutes
posted by Donna Schakelaar