INDIAN & SRI LANKAN
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 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
- Soak the lentils in cold water for 30mins. If you’re pushed for time a quick rinse under cold water will do.
- 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.
- 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
- 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 shallot, garlic, chilli and curry leaves and sauté for 2-3 minutes, allowing the flavours to infuse the oil.
- Serve the tempered oil with the Dhal so that each person can adjust the heat of their dhal accordingly.
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