Ingredients
Serves 4 - 6 people.
-
Red or Green Lentils (not split pea)
1 cup -
Water(adjust the water according to the type of lentils used)
2.5 cups -
Turmeric Powder
1/2 tsp -
Garlic
4 cloves -
Curry Leaves
1 sprig -
Pandan leaf cut in to two pieces or use equivalent of dried pandan leaves
1/4
Tempering & Sautéing
-
Oil (coconut, canola, grapeseed, vegetable, or live oil)
1 tbsp -
Mustard Seeds
1 ½ tsp -
chili flakes or dried red whole chile-3 (optional)
1 tsp -
Curry Leaves
1 small sprig -
Pandan leaf cut in to two pieces or use equivalent of dried pandan leaves
1/4 -
Small Onion
1 -
Small Cinnamon Stick
1 -
Salt
1 tsp or to taste -
garlic (Optional)
2 cloves -
Coconut Milk
3/4 cup -
Spinach ( baby kale, sorel, or amaranth leaves)
2 – 3 cups
Sri Lankan Lentil Curry
Instructions
Cooking Dhal curry
Step 01
Wash red lentils thoroughly under cold water, until it is clean.
Step 02
Into a medium-size pot or clay pot add lentils, 1/4 pandan leaf, 4 sliced garlic, turmeric, 1 sprig of curry leaves, water. Mix well, place it on medium heat and let it cook for approximately 15 mins.
Step 03
After 15 minutes check if the lentils are soft and cooked. Remove from the heat and set it aside.
Tempering / Sautéing
Step 01
While the lentils are cooking. In a separate pan add oil, onion, garlic, curry leaves, pandan leaves, cinnamon stick, mustard seeds, chili flake (optional) and sauté well for 3-5.
Step 02
Mix the cooked lentil mixture into the tempered/sautéed ingredients.
Step 03
Add the coconut milk and mix well and stir constantly.
Step 04
If the curry is too think for your taste, add a little water. Once the curry starts to boil add the spinach and stir and remove from the heat.
