Sri Lankan 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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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the lentils
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
- 2
Sauté the aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- 3
Add spices
Stir in the coriander powder, fennel seeds, turmeric powder, salt, and black pepper. Cook for another minute to toast the spices.
- 4
Combine lentils and liquid
Add the rinsed lentils to the pot, followed by the vegetable broth (or water). Bring to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes, or until the lentils are tender.
- 5
Add coconut milk
Stir in the coconut milk and simmer for an additional 10 minutes. Adjust seasoning if necessary.
- 6
Fry curry leaves and chilies
In a small pan, heat a tablespoon of oil over medium heat. Add a handful of fresh curry leaves and dried chilies, frying until the leaves are crisp and the chilies are fragrant.
- 7
Serve
Ladle the dahl into bowls and top with the fried curry leaves and chilies. Serve hot with rice or flatbreads.
