Dhal Curry from Sri Lanka
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils, red, washed
- 150 ml coconut milk
- 1 onion (s)
- 1 clove garlic
- 1 pinch (s) turmeric
- 1 teaspoon curry powder, toasted
- 10 curry leaves
- 1 chilli pepper (s), green
- salt
- 5 tablespoon oil, (coconut)
Print Recipe
Pin Recipe Instructions
- Boil the lentils, salt, turmeric, curry powder and half of the curry leaves in water. After about 10 minutes, add the coconut milk and continue to simmer.
- Chop the onions and garlic and fry in the oil together with the remaining curry leaves. When it starts to turn brown, add the finely chopped chilli pepper.
- Then mix the onion mixture into the dhal and serve with rice.
- If you like, you can refine the dhal with ginger, cardamom or a cinnamon stick.
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