Sri Lankan Coconut Dhal Curry Recipes

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SRI LANKAN COCONUT DHAL CURRY



Sri Lankan Coconut Dhal Curry image

Provided by Ingrid DeHart - EatWellEnjoyLife.com

Categories     Main Dish

Time 45m

Yield 4

Number Of Ingredients 14

1 cup masoor dhal (red lentils) or moong dhal (split mung beans) preferable soaked
1 teaspoon turmeric
3 1/2 cups water
½ cup full fat coconut milk
1 tablespoon coconut oil
2 teaspoons mustard seeds
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds (optional)
2 curry leaves (optional)
½ medium red onion sliced
1-2 green chilies, sliced (Serrano chiles are good)
1 teaspoon Celtic sea salt
1 tomato chopped (optional)
1 tablespoon lime juice

Steps:

  • Rinse the lentils.
  • Heat water and lentils along with the turmeric. Bring to a boil, turn down to a simmer and cook until just cooked, 30-45 minutes. Skim off and discard any foam that rises.
  • Add coconut milk.
  • While the lentils are cooking, heat oil in a saute pan until shimmering.
  • Add mustard seeds, once they start to pop add the cumin and fenugreek seeds and sauté for 30 seconds.
  • Add sliced onions, curry leaves (if using), green chilies and salt.
  • Sauté for 5 minutes on low heat until the onions are soft.
  • Add tomatoes (if using) and sauté 2 minutes.
  • Add cooked onions and spices to cooked lentils.
  • Mix all together, add lime juice.
  • Taste to adjust salt. Enjoy!

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