Creamy Sri Lankan Dhal Curry
Creamy Sri Lankan Dhal Curry
Making Authentic Sri Lankan Dhal (Lentil) Curry
Dhal curry is an indispensable dish in South Asian cuisine, and Sri Lankan style adds a delightful creaminess with coconut milk. This curry pairs wonderfully not only with rice but also with flatbreads like roti and paratha, and even regular bread. Don’t be intimidated by foreign food; this recipe is surprisingly simple and easy to make!
Main Ingredients- 200g Dried Dhal (lentils) or canned dhal
- 1/4 Onion, thinly sliced
- 1 tsp Minced garlic
- 1/2 Chili pepper (red or green), deseeded and thinly sliced (adjust to spice preference)
- A few curry leaves (optional, for enhanced aroma)
- 2 Tbsp Coconut milk powder (or 100ml coconut milk)
Seasoning- 1/2 Tbsp Turmeric powder
- 1/2 Tbsp Curry powder
- 1/2 tsp Mustard powder (optional)
- 1/2 tsp Salt (or to taste)
- 1/2 Tbsp Turmeric powder
- 1/2 Tbsp Curry powder
- 1/2 tsp Mustard powder (optional)
- 1/2 tsp Salt (or to taste)
Cooking Instructions
Step 1
If using dried dhal (lentils), soak them in cold water for 2-3 hours or overnight. If using canned dhal, drain and rinse them thoroughly. This step helps to soften the lentils for cooking.
Step 2
Wash the dhal thoroughly. Prepare the other ingredients: thinly slice the onion, mince the garlic, and thinly slice the chili pepper after removing the seeds. Have the curry leaves ready. Prepping all ingredients beforehand makes the cooking process much smoother.
Step 3
In a pot, combine the prepared dhal, sliced onion, minced garlic, sliced chili, and curry leaves. Add enough water to cover the ingredients (about 2-3 cups).
Step 4
Add all the seasoning ingredients: turmeric powder, curry powder, mustard powder, and salt. Stir well. Adding the spices at the beginning allows them to cook with the other ingredients, deepening the flavor.
Step 5
Cover the pot and bring to a boil over medium heat. Let it simmer until the dhal is tender, about 20-30 minutes. (Dried dhal may take slightly longer.)
Step 6
It’s important to stir occasionally to prevent the dhal from sticking to the bottom of the pot. If the curry becomes too thick, add a little more water as needed.
Step 7
Once the dhal is tender, stir in the coconut milk powder. (If using liquid coconut milk, add it at this stage.)
Step 8
Whisk or stir well with a spatula until the coconut milk powder is fully dissolved and the curry thickens slightly, adding a creamy texture and flavor.
