Sri Lankan dhal curry
authentic Sri Lankan dhal curry with red lentils and coconut milk.
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Servings: 4 servings
Calories: 268kcal
Ingredients
- 200 g red lentils
- 1 small onion finely chopped
- 1 medium tomato chopped
- 1 green chilli sliced
- 1/2 tsp tumeric
- 1/2 tsp chilli powder
- 1/2 tsp tsp mustard seeds
- 1 sprig curry leaves
- 100 ml coconut milk thick
- 10 g coconut oil
- 500 ml salt water to taste
Instructions
- Rinse the red lentils thoroughly and drain.
- In a saucepan, combine lentils, turmeric, chili powder, tomato, and water. Bring to a boil.
- educe heat and simmer for 15–20 minutes until the lentils are soft and breaking apart. Stir occasionally.
- Add salt and coconut milk. Stir and simmer for 5 more minutes.
- In a separate pan, heat coconut oil. Add mustard seeds, curry leaves, and onion. Sauté until golden.
- Pour the tempered spices and onions into the lentils. Mix well.
- Serve hot with rice, roti, pittu, or string hoppers.
Notes
💡 Notes:
🧊 Storage:
Store in the fridge for up to 3 days. Reheat gently before serving.
- Adjust coconut milk to taste — use more for a creamier curry.
- You can add garlic, ginger, or pandan leaf for extra depth.
- Make it spicy or mild depending on the chili used.
🧊 Storage:
Store in the fridge for up to 3 days. Reheat gently before serving.
Nutrition
Calories: 268kcal | Carbohydrates: 35.8g | Protein: 13.5g | Fat: 9.1g