Goan Prawn and Coconut Dal   

Taken from The Dal Cookbook

Ingredients

50g split moong dal
50g toor dal
2 tablespoons coconut oil or sesame oil
2 large onions finely chopped
400g peeled prawns
1/2 teaspoon ground turmeric
thumb-sized piece of root ginger, finely grated
2 fresh green chillies sliced
200ml tinned coconut milk
45g fresh chopped coriander leaves
salt to taste.

Boil the dals in approximately 200-300ml water and set aside.

Pour the oil in a pan and stir fry the onions a little.

Dust the prawns with the ground turmeric and add them to the pan and toss them rapidly for about 20 seconds, stir in the grated ginger.
When the aroma of cooked ginger rises, pour in the cooked and cooled dals with the sliced chillies. Stir well to mix.

Add the coconut milk and cook for 4-5 minutes. Take off the heat and stir well to blend all the ingredients.
Sprinkle over the chopped coriander leaves and cover the pan immediately to save flavours. Serve with warm rice.