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Easy Sri Lankan Dal Curry

Published: Jan 11, 2024 by Enozia Zehra · This post may contain affiliate links · Leave a Comment

Sri Lankan Dal Curry PIN (2)
Sri Lankan Dal Curry PIN (1)
Sri Lankan Dal Curry PIN (3)

Creamy, flavorful and so easy to make- this Sri Lankan dal curry is a total winner if you’re looking for an easy meal recipe. 

Sri Lankan Dal Curry garnished with mint leaves and served with yellow lemon rice

Dals and curries are synonymous with comfort food, and if you agree, you’ve got to give this Sri Lankan dal curry recipe a try. It takes just minutes and a few ingredients to put together, and yet, the flavors are out-of-the-world delicious. 

This dal can be a comforting, filling, and healthy meal for a weeknight dinner- and with the flavors so spot-on, the entire family is sure to love it. 

Jump to:
  • Ingredients For the Recipe
  • Kitchen Tools Needed
  • How to Make the Sri Lankan Dal Curry 
  • Frequently Asked Questions
  • Tips & Tricks to Nail the Recipe
  • Easy Sri Lankan Dal Curry

Ready to give the recipe a try? Scroll down to discover more about it before you do. 

Ingredients For the Recipe

You’ll need two sets of ingredients to make the dal curry. If you already have the curry powder, you can skip the first set of ingredients and proceed with the next. 

For the Sri Lankan Curry Powder: 

  • Basmati rice: 2 tbsp
  • Dry red chilies: 3-4
  • Mustard seeds: 1 tbsp
  • Coriander seeds: 2 tbsps
  • Cumin seeds: 1 tbsp
  • Fennel seeds: 2 tsp
  • Cloves: 5-6
  • Black pepper (Whole): 3 tbsps

For the Dal

  • Red lentils: 1 cup
  • Onions (chopped): 1 cup
  • Tomatoes (chopped): ½ cup
  • Ginger garlic paste: 2 tbsps
  • Green chilies (slit): 2-3
  • Curry leaves: 1 sprig
  • Turmeric powder: 1 tsp
  • Red chili powder: 1 tbsp
  • Sri Lankan Curry powder: 2 tbsps
  • Salt: 1 tbsp
  • Water: 2.5 cups
  • Coconut oil: 1 tbsp
  • Cumin seeds: 1 tsp
  • Mustard seeds: 1 tsp
  • Curry leaves: 1 sprig
  • Cinnamon stick: 1 inch
  • Coconut milk: ½ cup
  • Garam masala: 1 tsp

Kitchen Tools Needed

  • Measuring cups and spoons
  • Mixing bowls
  • Stovetop pressure cooker
  • Small skillet
  • Wooden spoon

How to Make the Sri Lankan Dal Curry 

Got all your kitchen tools and ingredients ready? Here’s what you need to do next to make the Sri Lankan dal curry.

soak red lentils for few mins

Soak the red lentils in water for 10-15 minutes. 

For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame. 

Next, add all the remaining dry spices to the same pan and dry roast until done. 

Keep the mixture aside to cool down and then grind the same into a powder.  Store it in an airtight container for future use. 

add soaked lentils along with onions, tomatoes, ginger garlic paste, green chilies, curry leaves and other powdered spices in a cooker

Next, take a pressure cooker and add the soaked red lentils, onions, tomatoes, ginger-garlic paste, green chilies, curry leaves, and powdered spices along with salt. Add water and pressure cook for 5-6 whistles or until the lentils are properly cooked. 

crackle mustard seeds, curry leaves, cumin seeds and cinnamon sticks with oil

Once the lentils are pressure cooked, heat oil in a pan and add the mustard seeds, curry leaves, cumin seeds, and cinnamon sticks. Let them crackle.

add lentils mixture from cooker to the pan

Next, add the cooked lentil mixture into the pan and mix. 

add coconut milk to the lentil mixture

Add the coconut milk and mix well.

add garam masala to the dal mixture and cook well

Sprinkle garam masala on top and mix. Adjust the seasoning if required. 

Serve hot Sri Lankan Dal Curry with rice or roti

Serve hot with rice or any carb of your choice. 

Frequently Asked Questions

Can I Skip Soaking the Red Lentils?

Red lentils are quick to cook, and that’s the exact reason why this Sri Lankan dal curry is usually ready within 30 minutes. That said, soaking can really help- it can allow the lentils to absorb water and soften, and therefore, cook faster as well. 
In addition, soaking is thought to be helpful in reducing the amount of phytic acid in lentils, which are known to cause bloating. Plus, soaking can also help improve the mineral absorption rate of your food. 
If you’re making the dal curry recipe in a rush, you can simply pressure cook it directly without soaking and still end up with a delicious curry.  Side Zoom view image of Sri Lankan Dal Curry

Can I Use Any Other Lentils?

You sure can. There’s a distinct flavor and earthiness that is unique to red lentils, and it is also much easier to cook with, but if you really want to try the recipe out with any other lentils of your choice, you totally can. Just remember that depending on the kind of lentil you choose, you might need to soak them for a few hours, or pressure cook them for a longer time to make sure they’re not undercooked. 

How Do I Store the Leftover Sri Lankan Dal Curry?

This dal curry is actually great because it is freezer-friendly. If you’re planning to consume the leftovers within 3 days, all you need to do is transfer them to an airtight container and refrigerate them. 
If you’ve made the curry in a batch and want it to last longer, using the freezer is your best bet.  Top view image of Sri Lankan Dal Curry

Tips & Tricks to Nail the Recipe

Think you’re ready to give the recipe a shot? You might want to keep these little tips and tricks in mind to nail the recipe. 

  • Want your dal curry to have some more creaminess? You can add some coconut cream into it towards the end, or reduce the amount of water you’re using while pressure cooking the dal, and increase the amount of coconut milk you add into the curry to balance it all out. 
  • If you don’t have the ginger garlic paste that the recipe calls for, you can use chopped garlic instead. 
  • While this dal curry has enough heat from the green chillies and red chilly powder, you can also add a few whole black peppercorns into the tempering to lend it an extra depth of flavor. 
  • To make the curry more nutty and flavorful (with a bit of texture), you can add a tablespoon of shredded or desiccated coconut into it towards the end, and allow the curry to simmer for a couple of extra minutes. 
  • You can also loosen the curry up a bit by adding some more coconut milk or water- it all depends on your personal taste and preference.
Sri Lankan Dal Curry served with Sri Lankan Okra Recipe

How to Serve the Sri Lankan Dal Curry

The best part about this curry is the fact that you can pair it with any carb of your choice. Steamed rice and roti or naan are obvious classics, but you can totally go beyond that and experiment. 

Since the dal is a classic meal, you can pair it with a side of potato and onion fritters or some baked chicken 65 if you you’re a non-vegetarian. Don’t forget a nice side of salad or some flavorful Indian-style raita and a dessert like this cooling mango shrikhand to finish it all up. 

Recipe Card of Sri Lankan Dal Curry

Easy Sri Lankan Dal Curry

Enozia Zehra
Creamy, flavorful andso easy to make- this Sri Lankan dal curry is a total winner if you’re lookingfor an easy meal recipe. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Sri Lankan
Servings 4 Servings
Calories 325 kcal

Ingredients
  

Ingredients for the Sri Lankan Curry Powder:

  • 2 tsp Basmati rice
  • 3-4 pcs Dry red chilies
  • 1 tsp Mustard seeds
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 2 tsp Fennel seeds
  • 5-6 pcs Cloves
  • 3 tsp Black pepper (Whole)

Ingredients for the Dal

  • 1 cup Red lentils
  • 1 cup Onions (chopped)
  • ½ cup Tomatoes (chopped)
  • 2 tsp Ginger garlic paste
  • 2-3 pcs Green chilies (slit)
  • 1 sprig Curry leaves
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2 tsp Sri Lankan Curry powder
  • 1 tsp Salt
  • 2.5 cups Water
  • 1 tsp Coconut oil
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 inch Cinnamon stick
  • ½ cup Coconut milk
  • 1 tsp Garam masala

Instructions
 

  • Soak the red lentils in water for10-15 minutes.
  • For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on mediumflame.
    2 tsp Basmati rice
  • Next, add all the remaining dry spices to the same pan and dry roast until done.
    3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves, 3 tsp Black pepper
  • Keep the mixture aside to cooldown and then grind the same into a powder. Store it in a airtight container for future use.
  • Next, take a pressure cooker and add the soaked red lentils, onions, tomatoes, ginger garlic paste, green chilies, curry leaves, and the powdered spices along with salt. Add water and pressure cook for 5-6 whistles or until the lentils are properly cooked.
    1 cup Red lentils, 1 cup Onions, ½ cup Tomatoes, 2 tsp Ginger garlic paste, 2-3 pcs Green chilies, 1 sprig Curry leaves, 1 tsp Turmeric powder, 1 tsp Red chili powder, 2 tsp Sri Lankan Curry powder, 1 tsp Salt, 2.5 cups Water
  • Once the lentils are pressurecooked, heat oil in a pan and add the mustard seeds, curry leaves, cumin seeds, and cinnamon stick. Let them crackle.
    1 tsp Coconut oil, 1 tsp Cumin seeds, 1 tsp Mustard seeds, 1 sprig Curry leaves, 1 inch Cinnamon stick
  • Next, add the cooked lentilmixture into the pan and mix.
  • Add the coconut milk and mix well.
    ½ cup Coconut milk
  • Sprinkle garam masala on top and mix. Adjust the seasoning if required.
    1 tsp Garam masala
  • Serve hot with rice or any carb of your choice.

Notes

This dish is on the non-spicy side, So if you are accustomed to having spicy food, then you will need to adjust the spicy level by adding some chopped green chilies.
Although it is recommended to use coconut oil while cooking Sri Lankan recipes, you can use any oil of your choice if coconut oil is not up to your forte.
Adjust the consistency of the dal as per your preference.

Nutrition

Serving: 4ServingsCalories: 325kcalCarbohydrates: 48gProtein: 15gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 688mgPotassium: 735mgFiber: 18gSugar: 4gVitamin A: 474IUVitamin C: 21mgCalcium: 102mgIron: 7mg
Keyword Dal Curry, Sri Lankan Dal Curry
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