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Melt 1/4 cup (60g) ghee in a saucepan over medium heat. Add onion, garlic, ginger and curry leaves, and cook, stirring occasionally, for 3 minutes or until the onion starts to soften.
Add the mustard seeds, turmeric and 2 tsp salt flakes, and cook, stirring, for 2-3 minutes or until the turmeric begins to stick. Add lentils and cook, stirring, for 2 minutes or until heated through. Add coconut milk and 400ml water, and stir to combine. Bring to the boil, cover and reduce heat to low. Cook for 10 minutes or until lentils have softened. Cook, uncovered, for a further 5 minutes, stirring constantly, until smooth.
To make the crispy curry leaves, heat remaining 1/3 cup (80g) ghee in a small frypan over high heat. In 2 batches, carefully add curry leaf sprigs (stand back as they can spit) and cook for 30 seconds or until slightly translucent. Remove with tongs and drain on paper towel.
Transfer dhal to a serving bowl and season with 1/2 tsp freshly ground black pepper. Serve with crispy curry leaves and lime wedges.