Lentil – Dal Curry Recipe, Sri Lankan Way
This Sri Lankan Dal Curry recipe tastes amazingly delicious. Easy to make and pairs well with rice and rotis too.
Servings: 6
Calories:
Equipment
- 1 Pressure cooker
- 1 Tadka pan
Ingredients
For the Dal:
- 1 ½ cups red lentils masoor dal
- 3 cups water
- ¾ cup coconut milk
- 2 teaspoons turmeric powder
- 1 inch cinnamon stick
- 2 medium Tomatoes chopped
- 2-3 green chilli halved lengthwise
- 1 curry leaf spring
For the Tadka:
- 4 tablespoon ghee or oil
- 1 tablespoon rmustard seeds
- 1 onion thinly sliced
- 4 garlic cloves, finely sliced
- 1 curry leaves sprig
- 5-6 dried red chillies
- 1 lemon
- salt to taste
Instructions
Making the Dal:
- Rinse the lentils in cold water until clear.
- Place in a medium pressure cooker/ saucepan and add the water, coconut milk, turmeric powder, salt, dalchini/cinnamon, tomatoes, and green chillies and curry leaves.
- Pressure cook.
Preparing the Tadka:
- In a kadhai/wok, heat the ghee or oil on high heat till just beginning to smoke.
- Add the mustard seed and cover with a cover to prevent splattering.
- Once the seeds have crackled add the onions, garlic, curry leaves and the dried red chillies.
- Reduce the heat to medium and fry till the onions turn a golden colour. Take care as the tadka may burn.
- Add the lentil mixture to the sautéed spices and allow to simmer gently for a couple of minutes.
- Add lime juice and adjust the seasoning with salt. The lentil or dal curry is ready to be enjoyed as an accompaniment to rice.