Sri Lanka Dahl (v) (gf) 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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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lentils
Rinse the red lentils under cold water until the water runs clear.
- 2
- 3
Add Aromatics
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- 4
Spice It Up
Add the turmeric, coriander powder, and fennel seeds to the pot, stirring well for about 1 minute.
- 5
Combine Lentils and Liquid
Add the rinsed lentils, coconut milk, and water to the pot. Stir well and bring to a boil.
- 6
Simmer
Reduce the heat to low and let the dahl simmer uncovered for about 30-40 minutes, stirring occasionally until the lentils are soft and creamy.
- 7
Season
Add salt to taste and adjust consistency with more water if necessary.
- 8
Fry Leaves and Chilies
In a small pan, heat a little oil over medium heat. Add the curry leaves and dried chilies, frying until they are crispy.
- 9
Serve
Top the cooked dahl with the fried curry leaves and chilies before serving.
