Ingredients

• 125g mysore dhal
• 1/2 tsp saffron powder
• 1 green chillie cut
• 6 red onion sliced
• 1/2 cup water
• 3 dessert sppons salt water
• 1 sprig curry leaves
• 1 1/2 cups thick and thin milk (1/4 lrg coconut)
• 2 dessert spoons coconut oil

Directions

1. Wash dahl well and mix in salt water, saffron, chillies, half the sliced onion and water.

2. Cover and boil with 1/2 a cup of water. When boiled, turn into a bowl and temper with the coconut oil, curry leaves and red onion.

3. Add the coconut milk, boil and remove from heat.

4. If desired, 1/4 spoon chillie powder may be added and only 1 cup thick milk used for a thicker curry.

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