Coconut Channa Dal - cooking recipe

Ingredients

1 1/2 cups channa dal
2 tablespoons peanut oil
1 onion, chopped
4 garlic cloves, finely chopped
10 -12 fresh curry leaves
1 -2 dried red chili
1 teaspoon brown mustard seeds
1 teaspoon turmeric
1 inch piece cinnamon stick
3 cloves
2 green cardamom pods, crushed
1 teaspoon fenugreek seeds
1 pinch asafoetida powder
1 (14 ounce) can coconut milk
2 1/2 cups water
sea salt, to taste
cilantro leaf, to garnish

Preparation

Rinse the lentils well in cold water, then drain.
Heat the oil in a large, heavy-based, preferably non-stick, saucepan and saute the onion and garlic with the curry leaves, chili and mustard seeds, until golden and fragrant.
Add the drained lentils, turmeric, cinnamon, cloves, cardamom pods, fenugreek, asafetida powder and coconut milk.
Mix well, then add the water.
Bring to the boil, then reduce heat, cover, and simmer gently for 40 minutes, or longer if necessary. Stir occasionally to ensure the dal does not stick to the bottom of the pan.
You may choose to increase the cooking temperature, and/or partially uncover the dal towards the end of the cooking time, if you prefer your dal with less fluid (as I do), rather than 'soupy'.
When the dal is soft, season to taste with sea salt. Garnish with chopped cilantro and serve with curry dishes and rice or parathas.