Sri Lankan Dhal Curry
Sri Lankan red lentil curry, cooked in creamy coconut milk
Calories:
Servings: people
Equipment
- Pot
Ingredients
- 1 cup Red lentils
- 2.5 cups Water tap
- 1/4 tsp Tumeric powder
- 1/2 Red onion Sliced
- 1 clove Garlic Chopped
- 1 sprig Curry leaves
- 1/2 cup Coconut milk
- 1 tsp Chilli flakes Optional
- 1/2 Pandan leaves Cut into three
Tempering
- 1 tbsp Oil coconut, canola, vegetable, olive oil
- 1 tsp Mustard seeds
- 1 tsp Chilli flakes ( optional if you dont want spicy)
- 1 sprig Curry leaves
- 1/2 Red onion sliced
- 1 clove Garlic sliced
Instructions
Cooking Dhal curry
- Wash red lentils thoroughly under cold water, until it is clean
- Into a medium-size pot or clay pot add lentils, sliced onion, pandan leaves, sliced garlic, turmeric, salt, water. Mix well, place it on medium heat and let it cook for approximately 15 mins
- After 15 minutes check if the lentils are soft and cooked, then add coconut milk and bring to the boil and cook for 5 minutes
Tempering
- While the lentils are cooking. In a separate pan add oil, onion, garlic and saute well for 3-4 minutes, then add the mustard seeds, curry leaves, chilli flakes and mustard seeds and cook for further 3 minutes. Once they are well tempered and the ingredients are soft and cooked, take it off the fire.
- Mix this tempered mixture directly into the cooked lentils.Reserve some tempered mix to add on top as garnish to make it more appealing if you wish.Add about 2 tbsp of oil to the reserved tempered mix, so it will also transform into a chilli oil with all the ingredients s it looks very appetising( refer to the main picture)
- Serve with some hot basmati rice
Video
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