Dhal, the humble lentil, prepared in countless variations. Our Sri Lankan dhal curry captures the essence of the island’s cuisine: creamy, flavourful and irresistibly aromatic.
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Ingredients
- For the curry
- 230 g red lentils
- 230 ml tap water
- ¼ teaspoon paprika powder
- ½ red onion, cut into slices
- 1 clove of garlic, chopped
- 1 sprig of curry leaves
- 120 ml coconut milk
- 1 tsp chilli flakes Optional
- ½ pandan leaf, cut into three pieces
- For the spice mix
- 1 tbsp coconut oil, rapeseed oil or olive oil
- 1 tsp mustard seeds
- 1 tsp chilli flakes (optional if you don't like it spicy)
- 1 sprig of curry leaves
- ½ red onion, cut into slices
- 1 clove of garlic, cut into slices
Instructions
Dhal curry
- Wash the red lentils thoroughly under cold water until it runs clear.
- Put the lentils, sliced onion, pandan leaves, garlic, turmeric, salt and water in a medium saucepan or earthenware pot. Mix well, place on a medium heat and simmer for about 15 minutes.
- After 15 minutes, check that the lentils are cooked, then add the coconut milk, bring to the boil and simmer for a further 5 minutes.
Seasoning
- While the lentils are cooking, fry the oil, onion and garlic in a separate pan for 3-4 minutes, then add the mustard seeds, curry leaves, chilli flakes and mustard seeds and cook for a further 3 minutes. Once they are well browned and the ingredients are cooked, remove from the heat.
- Mix this mixture directly into the cooked lentils. If desired, reserve some of the seasoning mix for garnish to make the dish more attractive. Add about 2 tablespoons of oil to the reserved spice mixture so that it turns into a chilli oil with all the ingredients, which looks very appetising.
- Serve with hot basmati rice.
