Easy Sri Lankan Dal Curry

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

Course Main Course

Cuisine Sri Lankan

Keyword Dal Curry, Sri Lankan Dal Curry

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 325kcal

Author Enozia Zehra

Cost 14

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