Dhal Curry with Banana Blossom (Vazhaipoo Pulusu)

Remove the tough outer petals of the banana blossom until you reach the tender, pale inner layers. Chop the tender parts finely and soak in water with a little salt or lemon juice to prevent discoloration. Drain before use.

Rinse the red lentils thoroughly. In a large pot, combine lentils with water and bring to a boil. Reduce heat and simmer for 15 minutes, skimming off any foam.

Add the chopped banana blossom and turmeric powder to the lentils. Stir well and cook for another 10 minutes. Then pour in the coconut milk, stir, and simmer for 5 minutes.

In a small pan, heat coconut oil over medium heat. Add mustard seeds and dried red chilies; when the seeds pop, add curry leaves, sliced onion, minced garlic, grated ginger, and slit green chilies. Sauté until the onion is golden brown, about 5 minutes.

Pour the tempering into the lentil mixture. Add salt to taste. Stir well and let it simmer for 2 more minutes. Squeeze lime juice if desired. Serve hot.