Steps
- Rinse 1 cup of red lentils thoroughly. Soak in 2 cups of water for 20 minutes, then transfer the lentils and water to a deep saucepan.
- Add ½ cup of finely chopped onion, 2 sliced green chilies, 2 finely chopped garlic cloves, the leaves from 1 sprig of curry leaves, and 1 piece of pandan leaf.
- Stir in 1½ teaspoons of red chili powder, ½ teaspoon of Sri Lankan curry powder, ¼ teaspoon of turmeric, and ¾ teaspoon of salt. Cover and cook over low heat until the lentils are tender.
- Gently stir in 1 cup of coconut milk and simmer briefly over low heat until creamy. Adjust the salt.