Dhal Curry with Irish Moss (Seaweed Lentil Curry)

Rinse the dried Irish moss thoroughly under cold water. Soak it in a bowl of water for at least 10 minutes, or until it becomes soft and pliable. Drain and roughly chop it. Meanwhile, rinse the red lentils until the water runs clear.

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant.

Add the chopped onion and sauté until golden brown, about 5 minutes. Add the minced garlic, grated ginger, and green chili (if using) and cook for another 1-2 minutes until the raw smell goes away.

Add the turmeric, cumin, and coriander, and stir for about 30 seconds to toast them and release their oils.

Stir in the chopped tomatoes and cook for 3-4 minutes until they soften. Add the drained red lentils and soaked Irish moss, and mix well.

Pour in the coconut milk and water (or broth). Season with salt. Stir to combine and bring the curry to a gentle boil.

Reduce the heat, cover, and let it simmer gently for about 20 minutes, stirring occasionally to prevent sticking. The lentils should break down and the curry will thicken.

Uncover, stir, and check the consistency. If it's too thick, add a little water. If you prefer a smoother texture, use a potato masher to slightly puree. Taste and adjust salt. Garnish with cilantro and serve with lime wedges.