Sri Lankan Masur Dal With Tamarind, Curry Leaves & Coconut Milk

By Food52
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1 cup masur dal, washed

5 or less cups water {please note: start with less water like 3 cups and then you can always add more}

1/4 cup olive oil

1 tablespoon garlic, minced

2 small shallots, finely chopped

6-8 fresh or frozen curry leaves

2-3 fresh red chiles, chopped

1 heaping tablespoon Tamarind pulp (use the fresh thai brand which comes in a block)

1 teaspoon dried coriander, ground

1 cup coconut milk

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric powder

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