Sri Lankan dhal curry – easy coconut milk recipe | NordMad
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.

TraditionalEverydayComfort foodDinnerLunchVegan
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings

  • Dhal curry

    • 300 g red lentils
    • 4 dl coconut milk
    • 3 dl water
    • 1 stk onion, finely chopped
    • 3 fed garlic cloves, finely chopped
    • 1 tsk turmeric
    • 1 tsk cumin
    • 0.5 tsk chili powder
    • 10 stk curry leaves (fresh or frozen)
    • 2 spsk coconut oil
    • 1 tsk salt

Instructions

  1. 1

    Rinse and cook the lentils

    1. Rinse the lentils in cold water until the water runs clear.
    2. Place the lentils in a pot with water and turmeric. Bring to a boil, then simmer for about 15 minutes until soft and starting to break down.
    15 min
    Pot
  2. 2

    Prepare the tempering

    1. Heat the coconut oil in a pan over medium heat. Add onion and fry until golden.
    2. Add garlic, curry leaves, cumin and chili powder. Fry for 1 minute until fragrant.
    5 min
    Pan
  3. 3

    Combine the curry

    1. Pour the tempering into the pot with lentils. Add coconut milk and stir well.
    2. Let the curry simmer for 10 minutes. Season with salt and serve with rice.
    10 min
    Pot

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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

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Nordmad

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Author

N

Nordmad