Sri Lankan Dhal Curry
Sri Lankan Dhal curry is everyday red lentils cooked in coconut milk.
Servings 3
Calories
Ingredients
- ¼ cup Masoor Dal ~ Red Lentils
- ½ cup Water
- 1 - 2 tablespoon Coconut Milk or Oil of choice
Tempering Ingredients
- 2 teaspoon Coconut Oil
- ⅛ teaspoon Mustard Seeds
- ⅛ teaspoon Cumin Seeds
- ⅛ teaspoon 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 teaspoon Turmeric
- Garlic optional
Instructions
- 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.
Notes
- 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 tablespoon 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.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg