Sri Lankan Dahl

by | Sep 20, 2022 | Recipes, Sri Lankan | 0 comments

Book a Cooking Class to Master Spices

Ingredients

Red lentils 2 cups

Coconut oil 2 Tbs

Onion 3 medium finely sliced

Maldive fish dried 1 Tsp

Black mustard seeds 1 Tsp

Ginger 1 Tbs grated

Garlic 5 cloves finely sliced

Curry Leaves 10-15 1-2 sprigs

Tomato 1 cup chopped

Carrot 1 chopped in cubes

Potato 1 large chopped in 1cm cubes

Garam masala 1 Tsp

Turmeric 1 Tsp

Water approx 500mls

Salt to taste – 1 Tsp

Coconut milk/cream 200 mls

Lime juice

Coriander leaves to garnish

Optional Kashmiri Chilli flakes 1 Tsp

Directions

Wash lentils under running water until water runs clear, then soak in plenty of water either overnight or for a few hours. Drain well.

Into a large pan add coconut oil and onion and saute for 2-3 mins, then add black mustard seeds, Maldive fish, curry leaves, ginger, garlic and fry until onions are golden. Then remove half of the mix and set aside. Add to the remaining onion mix some salt to taste and chilli flakes and fry until turning golden brown and caramelizing in their juices. Remove from the pan and set aside for garnishing once the dahl is cooked.

Return the pan to a medium heat and add the first onion mix you set aside first, turmeric, garam masala, with the drained red lentils. Cook stirring for a few seconds, then add enough water to cover the lentils by 2 cm. Add the tomato, carrots and potato and cook stirring occasionally with lid slightly ajar for approx 20 mins until lentils are soft. Add more water if the dahl starts to become dry

and do not add any salt before lentils have softened as the salt will retard the softening process. Once the lentils are soft you can add the coconut cream.

Adjust seasoning with salt and lime juice and cook for another 5 minutes.

Serve the dahl with the tempered onion you reserved earlier scattered

over the top of the dahl. Enjoy with basmatic rice or coconut roti.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *