Lentil curry with tempered spices is a tasty Sri Lankan way of cooking lentils. Can be served with rice, string hoppers (I love this with string hoppers) or even as a dipping sauce for bread.

This recipe is four 4- 6 people. This is about 150 g lentils. I always soak the lentils about 5 minutes before washing. So it helps to wash the lentils well. Make sure to wash the lentils thoroughly.

Add the lentils in to a pot and add sliced onion, garlic and chillies with curry leaves and cinnamon in to the pot.

Add some chilli powder , turmeric powder  and  some curry powder in to the pot and put the pot on the stove to cook. Meanwhile prepare some spices  for stir frying. You will need garlic, onion, chillies curry leaves, rampe , mustard seeds and cinnamon.

Cook the lentils until slightly cooked and lower heat.

Add coconut oil in to a pot and fry the mustard seeds and let them splutter.

Fry the chopped spices until golden brown. Add the spices on to the lentil curry. Serve with rice or breads.