Step 1

Place the lentils in a fine sieve or colander. Wash the lentils very well until the water runs clear.

Step 2

In a medium pot (about 3 qt), add the washed lentils, water, salt, green chili, onion, minced garlic, sugar, and the spice mix. Make sure the fenugreek seeds are ground before you add it, otherwise it'll be bitter if you bite into whole seeds.

Step 3

Over medium high heat, bring the water to a boil. Then lower the heat and simmer the red lentils for about 10 - 15 minutes until the lentils are just cooked through. You can have the pot partially covered or uncovered for this, but do add some hot water if too much water evaporates. I prefer to have the lentil curry partially covered.

Step 4

The longer the red lentils are simmered, the more they will lose their shape. If you prefer your red lentils to better hold their shape, simmer only until the lentils are mostly cooked through. If you prefer a creamier texture, you can allow the lentils to simmer until fully cooked through.

Step 5

When the lentils have simmered, stir in the coconut milk. You can also add a little extra water to get the consistency you like. I like my red lentil curry to be creamy, but have a looser texture (between a thick curry and soup).

Step 6

Heat the dhal while stirring until it starts to simmer, and then allow to simmer for about 2 minutes. Taste and adjust salt to your taste.

Step 7

The curry can be served as is at this point, with some chopped cilantro on top and a squeeze of lime juice. But you can also temper the curry (instructions below) for a big flavor boost!

Step 8

Break the dried chili in half, or into larger pieces. You can use more than one for a spicier curry.

Step 9

Heat the oil over medium heat in a small pot.

Step 10

When the oil starts to heat up, add the thinly sliced onions. Sauté to sweat the onions while heating the oil.

Step 11

When the onions start to turn a light golden color, add the mustard seeds and cumin. Keep stirring the mixture until the mustard seeds start to pop, and the onions are more golden in color.

Step 12

When the mustard seeds start popping, add the dried chili and curry leaves, and mix for about 30 seconds to let the curry leaves and chili toast. But do NOT let them burn.

Step 13

Immediately add these tempered spices to the hot lentil curry, and stir in to mix.

Step 14

The dhal curry is now ready to be served.

Step 15

OPTIONAL - You can add about 100 g of leafy greens while heating the lentil curry until the greens wilt and mix into the curry. This will take a further 2 - 4 minutes, depending on how much you add. Spinach is common and a favorite.

Step 16

Before serving, stir in chopped cilantro (or simply sprinkle some on top), along with a squeeze of lime juice.