Sri Lanka Dahl Recipe
Slow cooked with the flavors of coriander, fennel and turmeric. Topped with fried curry leaves and dried chilies.
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Ingredients
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Dahl Ingredients
Method
Cooking Instructions
- 1
Prepare the Lentils
Rinse the red lentils under cold running water until the water runs clear. Set aside.
- 2
- 3
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Incorporate Spices
Add coriander powder, fennel seeds, and turmeric powder to the pot. Stir well and cook for another minute.
- 5
Add Lentils and Liquid
Add the rinsed lentils and vegetable broth (or water) to the pot. Bring to a boil, then reduce heat to low.
- 6
Simmer
Cover and let the dahl simmer for about 25-30 minutes, or until the lentils are soft and creamy. Stir occasionally and add more water if needed.
- 7
Season
Once the lentils are cooked, season with salt to taste.
- 8
Prepare Topping
In a small pan, heat a tablespoon of oil over medium heat. Add curry leaves and dried chilies and fry until crisp.
- 9
Serve
Serve the dahl hot, topped with the fried curry leaves and chilies.
