SRI LANKAN RED LENTIL DHAL
Timescale
In a hurry
Serves
4-6
Difficulty 
Simple

Red lentils are the perfect weeknight weapon as they cook in a fraction of the time of many of their cousins. The Dhals we experienced in Sri Lanka completely blew us away - rich and warming with spice and creamy with coconut this recipe has become a staple of ours

INGREDIENTS

THE DHAL

150g Red Lentils

1 Small Onion, finely diced

5 Garlic Cloves, minced

2 Green Chillis, finely diced

1 Red Chilli, finely diced

400ml Coconut Milk

1 Small Bunch of Coriander, roughly

chopped

10 Curry Leaves

2 tsp. Black Mustard Seeds

2 tsp. Cumin Seeds

2 tsp. Ground Coriander

1 tsp. Turmeric Powder

1 ½ tsp. Chilli Powder

Generous Pinch of Salt and Pepper

THE TEMPERED CHILLI OIL

1 Shallot, finely diced

1 Red Chilli, finely diced

1 Garlic Clove, minced

5 Curry Leaves

1 tsp. Black Mustard Seed

1 tsp. Cumin Seeds

4 tsp. Coconut Oil

METHOD

THE DHAL

 

1. Soak the lentils in cold water for 2-3 hours.

2. Place a large pan over a medium heat with 2 tsp of coconut oil. Once hot, add the cumin and mustard seeds to the pan and cook for a minute or until they just start to spit. Add in the onion, garlic, chilli and curry leaves and sauté for 2-3 minutes until the onions are just starting to colour. Next, add in the ground spices and cook off for a further 1-2 minutes.

3. Add the lentils and the coconut milk to the pan, mix together and then leave to cook for 20 minutes or until the lentils are tender but still maintain a degree a texture. Season to taste.

THE TEMPERED CHILLI OIL

1. Place a small pan over a medium heat with the coconut oil. Once hot, add the cumin and mustard seeds to the pan and cook for a minute or until they just start to spit. Then add in the onion, garlic, chilli and curry leaves and sauté for 2-3 minutes, allowing the flavours to infuse the oil.

6. Serve the tempered oil with the Dhal so that each person can adjust the heat of their dhal accordingly.

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