INDIAN & SRI LANKAN

SRI LANKAN RED LENTIL DHAL

By Sam | 9 June, 2018

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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

  • Author: Sam
Scale

Ingredients

THE RED LENTIL DHAL

150g Red Lentils,

1 Small Onion, finely diced

5 Garlic Cloves, minced

2 Green Chillies, 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

TO COOK

Coconut Oil

TO GARNISH

Coriander, a few leaves

TO SERVE

Rice or Coconut Roti

METHOD

THE RED LENTIL 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 15 minutes or until the lentils are tender but still maintain a degree of 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.
  2. Serve the tempered oil with the Dhal so that each person can adjust the heat of their dhal accordingly.

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