well until water is clean.
discard lentils that float on the surface of
the water or any that are discolored.
lentils in a saucepan with the thin coconut
milk, chili, Maldive fish and turmeric.
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
half the onions for garnishing the dish and
turn the lentil mixture into the saucepan.
coconut milk and salt to taste, and simmer
uncovered until lentils are very soft and
the consistency of runny porridge.
rice and curries.