Sri Lankan Coconut Dal

Rinse the red lentils under cold running water until the water runs mostly clear, then drain well.

Add the lentils, water, turmeric and pandan leaf if using to a saucepan. Bring to the boil, reduce the heat and simmer gently for 20–25 minutes until soft.

Heat cooking oil in a frying pan. Add mustard seeds and let them pop, then add onion, garlic, ginger, green chilli and curry leaves. Cook for 1–2 minutes until fragrant.

Add ground cumin, ground coriander, chilli powder and diced tomatoes. Cook for 3–4 minutes until the tomatoes soften and the spices are aromatic.

Stir the tempered mixture into the cooked lentils. Add coconut milk and simmer gently for 5–10 minutes, stirring occasionally. Season separately with salt and black pepper.

Remove the pandan leaf. Stir through lime juice, taste and adjust the seasoning. Garnish with fresh coriander and extra curry leaves, then serve hot with jasmine rice and lime wedges.