Dhal (Malaysian Red Lentil Curry with Curry Leaves and Tomato)

Instructions

1. Put the lentils, water, turmeric, salt, tomato, eggplant and green chilies in a pot. Bring to a boil and skim off the foam. Simmer, partly covered, for 20 to 25 minutes, until the lentils are completely soft and the eggplant is tender.
2. Whisk or mash the dhal lightly so it is creamy but still pourable. Add hot water if it is too thick. It should flow like a thick soup.
3. For the tempering, heat the oil in a pan over medium heat. Add the mustard seeds. When they pop, after about 30 seconds, add the cumin seeds, fennel seeds, dried chilies and curry leaves. Stir for 20 seconds.
4. Add the onion and fry for 5 to 6 minutes, until golden. Add the garlic and ginger and fry for 1 minute. Stir in the coriander, cumin and chili powder with 2 tbsp water and cook for 30 seconds.
5. Scrape the spiced onions and oil into the dhal and stir in the coconut milk, if using. Simmer for 5 minutes.
6. Stir in the lime juice, then taste and adjust the salt. Scatter with fresh coriander and serve hot with roti canai, rice or flatbread.

Tips

• Rinse the lentils well and skim off the foam as the pot comes to a boil. This keeps the dhal tasting clean. If it thickens as it stands, loosen it with hot water before serving.
• Keep the heat at medium when you temper the spices. The seeds should pop but not burn, as burnt mustard seeds turn bitter. Stay by the stove and have the onion ready.