Tomato and Coconut Dahl

TOMATO AND COCONUT DAHL
I love this dahl and so does the rest of my family. Creamy, warm and inviting. Delicious served with hot rice with a spicy tomato pachadi on the side. Yum. My idea of comfort food.
Really simple and practically a one pot wonder...

Tomato and Coconut dahl

WHAT YOU NEED: (SERVES 4) (FREEZERS TOO)(INDIAN CUISINE)
230 grams of red lentils
1 large onion (finely chopped or thinly sliced) + 1 onion very finely chopped and set aside for the seasoning.
Half to full can of tomatoes. (I prefer more tomatoes so I always use a full can) alternatively use 2 medium fresh tomatoes roughly chopped.
2 green chillies (sliced down the middle alternatively finely chop but be warned this will increase the spice kapow!)
1/4  tsp of turmeric powder
1/2 tsp of ground cumin powder
1/2 tsp of ground coriander powder
1 tbs of ginger/garlic paste
250 mls of coconut milk
2 tbs oil
1 tsp cumin seeds
1/2 tsp of black mustard seeds
10 curry leaves (optional)

WHAT TO DO:
1. In a large heavy based pot over medium heat place the red lentils and aprox 500 mls of water followed by the onion, tomatoes, coconut milk, green chilli, coriander and cumin powders, turmeric and slowly bring to boil and stir. (Be careful to not let it catch on the bottom as it will burn and it will get a burnt flavour.)
2. Simmer and cook till the lentils are cooked and mushy. This usually takes about 20 to 25 mins on medium heat. If during the cooking process the dahl is getting too dry then add around 125 mls of hot water and stir in.
3. Once cooked. In another small pan heat the oil and once hot add the cumin and mustard seeds and allow to sizzle and pop then add the curry leaves and onion and fry the onion till golden. Now add this to the cooked dahl  and stir in. Cook for a few mins to incorporate the taste. Add salt to taste.
Serve in a big bowl with hot steaming rice and a tsp or two of tomato or avakaya pachadi. Comfort food all the way!