Muguriha or dhal curry, the staple that goes so well with almost everything. Our version is a slightly liquidy one which you can have ‘modegen,’ but if you wish for a drier version, just cut down on some of the water.
Wash dhal well
Put the dhal into a pot and pour in 2 cups water
Bring the water to a boil, it’s faster if you put a lid on it
Cook until the dhal is soft. This usually takes around 15 to 20 minutes. Keep removing the scum that forms on the top
Cut the onions and garlic into thin slices
Add the onions, garlic, curry leaves, ramba leaves, githeyo mirus and turmeric into the pot along with the thick coconut milk, 1 cup water and salt, also squeeze in the lime and give it a stir
Cook for another 10 minutes on low heat
Have a taste and make final adjustments to salt and githeyo mirus
Note: If you have some bilanmagu (bilimbi), use around 3 of them instead of the lime. Since muguriha goes so well with all other curries, how about trying out our tomato chicken curry, kulhimas or miruhulee kukulhu?
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