去年在斯里兰卡的时候，几乎顿顿都有这个，那时候就很喜欢，一直想自己试着做做看。
在Nytimes上找了一个recipe，如下
1 1/2 tablespoons coconut oil or peanut oil
1 small onion, chopped
2 cloves garlic, chopped
1 sprig curry leaves, leaves stripped from stem (see note)
4 to 5 dried red chilies
1 teaspoon black mustard seeds
1 1/2 cups chana dal (yellow split peas), rinsed and drained
1 teaspoon turmeric
1 2-inch piece cinnamon stick
2 cloves, crushed in a mortar and pestle
2 cardamom pods, lightly crushed in a mortar and pestle
1/2 teaspoon fenugreek seeds
1 3/8 cups coconut milk
Sea salt.
1. Place a large saucepan over medium heat, and add oil. When it shimmers,
add onion and garlic; sauté for
2 minutes. Add curry leaves, chilies and mustard seeds; sauté for 1 minute.
2. Add dal, turmeric, cinnamon, cloves, cardamom, fenugreek and 1 1/2 cups
coconut milk. Stir in 2 1/2
cups water. Cover and reduce heat to low. Simmer until dal is soft, 30 to 40
minutes. Do not allow mixture
to become dry on bottom; if necessary, add a small amount of water.
3. When dal is soft, add remaining 1/4 cup coconut milk. Season to taste
with salt. Remove cinnamon stick,
and serve hot.
顺便请教大家发面问题，我上次用了快速酵母一包，和三杯all purpose面粉，室温一
个小时都没发起来。请问大家都怎
么发面的？酵母和面粉比例如何？室温可以么？谢谢
