Print
Bowl of Sri Lankan Dhal Curry

Sri Lankan Dhal Curry

Sri Lankan Dhal curry is everyday red lentils cooked in coconut milk.
Course Side Dish
Cuisine Sri Lankan
Keyword Comfort Food, Everday Food, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • ¼ cup Masoor Dal ~ Red Lentils
  • ½ cup Water
  • 1 - 2 tbsp Coconut Milk or Oil of choice

Tempering Ingredients

  • 2 tsp Coconut Oil
  • tsp Mustard Seeds
  • tsp Cumin Seeds
  • tsp Fenugreek Seeds
  • 3-4 Curry Leaves
  • 2-3 Green Chilies cut in half
  • ¼ cup sliced Onions
  • ¼ cup Tomatoes chopped
  • Salt to taste
  • ½ tsp Turmeric
  • Garlic optional

Instructions

  1. Wash masoor dal and cook with ½ cup of water until dal is cooked but firm. This takes about 10-15 minutes.
  2. Add coconut milk and continue cooking for another 3-5 minutes.
  3. Meantime, heat oil in a pan, add mustard seeds, cumin, fenugreek seeds and let mustard seeds pop.
  4. Throw in curry leaves, green chilies, onions and saute until onions are soft.
  5. Add tomatoes, salt, turmeric and cook until tomatoes are soft, and mushy.
  6. Transfer onion tomato mixture to cooked masoor dal, keeping aside a some  mixture for garnish.

  7. Check consistency of dal, add water if required, bring to boil and simmer for 5 minutes.

  8. Garnish dhal curry with remaining onion tomato mixture.  

  9. Serve hot with rice along with few other  non veg or veg curries.

Recipe Notes