Sri Lankan Sinhalese Dhal Curry

Cook Time 30 minutes

Servings 2-4

Ingredients

Curry

220g red split lentils 

⅓ red onion, chopped 

2 garlic cloves, thinly sliced 

2 small green chillies, sliced 

½ sprig curry leaves 

1-inch piece of pandan 

½ tsp turmeric 

⅓ tbsp Sri Lankan raw curry powder 

⅓ tsp chilli powder 

200ml thick coconut milk 

Water, to cover the lentils 

Salt

Temperadu

3 tbsp coconut oil 

½ tbsp mustard seeds 

⅓ red onion, chopped 

2 garlic cloves, chopped 

1 sprig curry leaves 

1-inch piece of pandan 

3 dried chillies, chopped 

½ tbsp chilli flakes 

Naan, to serve

Method

Wash the lentils well, cover them with just enough water, and soak for 10 minutes.

Add all the ingredients for the curry, except for the coconut milk, and cover & cook on medium-high heat. After 7-8 minutes, the lentils should be almost cooked.

Add the coconut milk, reduce the heat to medium-low, and cook for an additional 5 minutes, stirring regularly. Set aside and cover.

Heat a small skillet with coconut oil. Add the mustard seeds, and once they start to pop, add the rest of the ingredients for temperadu. Sauté for 3–4 minutes until the onions and garlic get crispy.

Serve the lentils and drizzle the temperadu on top.