Dinner
Sri Lankan dhal curry – easy coconut milk recipe | NordMad
Creamy red lentils simmered in coconut milk with turmeric, curry leaves and a hint of cumin. A comforting, everyday Sri Lankan staple that pairs perfectly with rice.
Rate:
35 min total
4 servings
Very Easy
Ingredients
servings
Units
Dhal curry
- 10.6 oz red lentils
- 1⅔ cup coconut milk
- 3 cup water
- 1 stk onion, finely chopped
- 3 fed garlic cloves, finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili powder
- 10 stk curry leaves (fresh or frozen)
- 2 tbsp coconut oil
- 1 tsp salt
Instructions
- 1
Rinse and cook the lentils
- Rinse the lentils in cold water until the water runs clear.
- Put the lentils in a pot with the water and turmeric. Bring to a boil and simmer about 15 minutes until soft and starting to break down. Add extra water as needed so the lentils do not dry out or scorch.
15 minPot - 2
Prepare the tempering
- Heat the coconut oil in a pan over medium heat. Add onion and fry until golden.
- Add garlic, curry leaves, cumin and chili powder. Fry for 1 minute until fragrant.
5 minPan - 3
Combine the curry
- Pour the tempering into the pot with lentils. Add coconut milk and stir well.
- Let the curry simmer for 10 minutes. Season with salt and serve with rice.
10 minPot
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Details
Storage
Fresh
- • Duration: 3 days
- • Temperature: 5°C
- • Method: Store in an airtight container in the fridge.
Tips
Preparation
- • Rinse the lentils thoroughly — it removes excess starch and gives a nicer texture.
Cooking
- • Fry the tempering until the onions are golden — that's the key to the flavour.
Serving
- • Serve with basmati rice and a wedge of lime. Dhal also pairs wonderfully with pol roti.
Author
N
Nordmad
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Author
N
Nordmad