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Message: <blockquote data-quote="jop" data-source="post: 2606311" data-attributes="member: 53758">Lentils Sri Lankan StyleIngredients:2 cups red lentils2 cups thin coconut milk1 dried red chilli, broken into pieces2 teaspoons pounded Maldive fish1 teaspoon ground turmeric1 tablespoon or oil6 curry leaves2 midium onions, finely sliced5 cm (2 inch) strip pandan leaf5 cm (2 inch) stick of cinnamonsmall stalk lemon grass or strip of lemon rind1/2 cups thick coconut milksalt to tasteDirections:Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runnv porridge. Serve with rice and curries</blockquote>

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