Sri Lankan Style Red Lentil Curry

Wash ½ a cup of Red lentils thoroughly until water is clear. Then place in a cooking pan for better taste use a Clay Pot if possible. Then add

1 teaspoon Essence of Ceylon Unroasted curry powder
½ a teaspoon Chilli powder
½ a teaspoon of Cumin seeds
¼ a teaspoon Turmeric
2 inch Cinnamon piece
½ of cooking Onion – sliced
4 cloves of Garlic – sliced
6 curry Leaves
2 pieces of Pandan Leaves
2 Green Chillies (deseeded if necessary for reduce heat)
1 cup water mixed with 2 heap table spoon of Coconut milk
Salt to taste
1 tablespoon of Maldives fish chips – optional

Mix well, cover and cook on medium heat until lentils are cooked. Stir occasionally and add more milk if necessary. Switch off the heat and add juice of ½ a lemon. Taste for salt. Now the curry is ready to eat.

Temper the Curry for extra taste:
Add 2 tablespoon of vegetable oil into a small saucepan and heat it on low heat. When oil is hot, add 1 teaspoon full of mustard seeds and when splatter add