Sri Lankan Coconut Lentil Curry with Homemade Lime Pickle

Lime Pickle ingredients:

1. 250 g preserved lemons 
2. 2 fresh green chillies
3. 8g fresh coriander
4. vegetable oil
5. 2 tsp mustard seeds 
6. 1 tbsp grated ginger
7. 75 g hot curry paste
8. 1 tbsp tomato purée
9. 2 limes 

directions:

1. drain and cut the preserved lemons in half, removing any seeds. chop finely and set aside.
2. finely chop the chillies, coriander (includding stem) and grate the ginger and limes.
3. juice the limes and set a side.
4. heat a saucepan over a medium heat, and add a splash of oil.
5. add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée. stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander.
6. season, cook for a minute.
7. transfer to a bowl and allow to cool.

Sri Lankan Coconut Lentil Curry ingredients:

1. 450g red split lentils
2. 1 litre water
3. 1 tbsp ground cumin
4. 2 tsp turmeric
5. 250ml coconut cream
6. 2tbsp coconut oil
7. 2 onions
8. 6 cloves garlic, minced
9. 3 green chillies
10. 2 tsp mustard seeds
11. 2 tsp cumin seeds
12. 2 tsp fennel seeds
13. Salt to taste
14. 10g fresh coriander
15. 8 poppadoms 

directions:

1. wash and drain the lentils a few times (until the water isn't cloudy from the starch). 
2. finely slice onions  and garlic. deseed and finely dice the green chillies
3. add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
4. bring to the boil and cook for 10-15 minutes until the lentils are softened.
5. stir in the coconut cream and cook for a further 5 minutes. 
6. meanwhile, heat the coconut oil in another pan. fry the mustard, cumin and fennel seeds for about 30 seconds then throw in the onions, garlic and chillies. cook for 5-10 minutes until the onions and garlic are browned. taste and add salt if necessary.
7. serve the lentils topped with it chillies spiced onions  and a side of lime pickle and poppadoms