(45 minutes, serves 4 as entree, 8 as a side)
Green tomatoes are a lovely end-of-summer curry on their own, beautifully tangy, but add some lentils and you have a complete and nutritious meal. It’s perfect with a little rice or bread, or just on its own. In Sri Lanka, earthy red lentils (masoor dal) are most common, and have the advantage of cooking in half the time of most lentils; you could certainly use them in this dish. But I like split mung lentils here; they have a mild, sweet flavor.
1/2 t. salt
chopped cilantro to garnish
1. Add 1 c. split mung lentils to a saucepan (with a lid). Add turmeric, cinnamon stick, chili, coconut milk, water, and 1/2 t. salt. Bring to a boil, cover, then turn to medium-low and continue cooking until the lentils are very tender and soft, about 40 minutes. (This can be sped up in a pressure cooker or Instant Pot.) Check periodically and add more water if needed to keep lentils from sticking to the pan. (If they do start to stick, just scrape them up — as long as they don’t actually start to burn, they should be fine.)
2. In a separate pot, sauté onion in oil with mustard seed, cumin seed, feungreek seeds, and curry leaves, until onions are golden-translucent.
3. Stir in chopped green tomatoes, cover and turn heat to medium-low; cook 10 minutes.
4. Add the cooked dal to the tomatoes, along with any remaining cooking water. Let the tomatoes and dal come to a boil. Taste, and adjust seasonings to taste — you might add a little more salt, or some lime juice, or more coconut milk.
5. Simmer another 5 minutes, then turn off heat and add chopped cilantro to garnish.