Sri Lankan Dhal
Ingredients
- 1 ½ cups lentils (Mansoor Dhal), washed and drained
- 3 cups water
- 1 cup coconut cream
- 2 tbsp coconut oil
- 1 small onion, diced
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 2 green chillis, slit
- 2 sprigs curry leaves
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- salt, to taste
- ½ tsp black pepper
Tempering
- 2 tbsp vegetable oil
- 1 small red onion, finely sliced
- 4 cloves garlic, finely sliced
- 1 tsp mustard seeds
- 1 tsp cumin seed
- 1 sprig curry leaves
- 1 tbsp red chilli paste, (optional)
- ½ tsp chilli flakes
Instructions
- In a medium-sized pot, heat 2 tbsp coconut oil. Add the diced onion and fry until golden brown. Add minced ginger and garlic, and sauté until fragrant.
- Add lentils, green chillies, curry leaves, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Stir well.
- Add water, bring the mixture to a boil, then reduce heat to medium. Allow it to simmer for 30 minutes.
- Stir in the coconut cream and simmer for an additional 5 to 10 minutes.
- To prepare the tempering, heat 3 tbsp coconut oil in a nonstick pan. Fry the sliced red onions and garlic until golden brown. Add mustard seeds, cumin seeds, dried Kashmiri chili, chili flakes, and a pinch of salt. Cook until the mustard seeds start to pop.
- Pour the half the tempering mixture into the cooked dal. Reserve the balance and use as garnish.
- Serve the delicious Sri Lankan Dhal with rice or roti bread on the side. Enjoy!