Traditional Sri Lankan Dhal

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.

Find more information about Sri Lanka, click here.

Traditional Sri Lankan Dhal
Print
Serves: 4 Prep Time: 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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.

Traditional Sri Lankan Dhal