Sri Lankan Dhal Curry
Sri Lankan Dhal curry is everyday red lentils cooked in coconut milk.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- ¼ cup Masoor Dal ~ Red Lentils
- ½ cup Water
- 1 - 2 tbsp Coconut Milk or Oil of choice
- 2 tsp Coconut Oil
- ⅛ tsp Mustard Seeds
- ⅛ tsp Cumin Seeds
- ⅛ 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
Wash masoor dal and cook with ½ cup of water until dal is cooked but firm. This takes about 10-15 minutes.
Add coconut milk and continue cooking for another 3-5 minutes.
Meantime, heat oil in a pan, add mustard seeds, cumin, fenugreek seeds and let mustard seeds pop.
Throw in curry leaves, green chilies, onions and saute until onions are soft.
Add tomatoes, salt, turmeric and cook until tomatoes are soft, and mushy.
Transfer onion tomato mixture to cooked masoor dal, keeping aside a some mixture for garnish.
Check consistency of dal, add water if required, bring to boil and simmer for 5 minutes.
Garnish dhal curry with remaining onion tomato mixture.
Serve hot with rice along with few other non veg or veg curries.
- Garlic - is an optional ingredient and if using, add some crushed garlic in tempering.
- Coconut Milk - I used canned milk. If using top layer, use 1 tbsp. If using coconut milk, use 2 tablespoons.
- Green Chilies - Dhal is not spicy hot and add more green chilies for some heat, as per heat tolerance level.
- Variation - Cook dal with some onion, garlic and curry leaves. This is in addition to onions and curry leaves that go into the tempering.