Sri Lankan Dhal 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
- 2
Add Spices
Stir in coriander powder, fennel seeds, turmeric, and salt. Cook for another minute to toast the spices.
- 3
Combine Lentils and Water
Add the red lentils and water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 30-40 minutes, stirring occasionally, until the lentils are soft and creamy.
- 4
Add Coconut Milk
Once the lentils are cooked, stir in the coconut milk and simmer for an additional 10 minutes. Adjust seasoning to taste.
- 5
Fry Curry Leaves and Chilies
In a small pan, heat oil and fry the curry leaves and dried chilies until crispy. Use this mixture to top the cooked dhal.
- 6
Serve
Serve the Sri Lankan Dhal hot, garnished with the fried curry leaves and chilies.
