Sri Lankan Dhal

 

I had this Sri Lankan dhal in one of the Sri Lankan restaurant here. I shall say it's love at first sight or first bite. They serve with Indian flatbread, naan and it goes really well. The soft and spongy bread soaked all the goodness of the rich and creamy dhall for a perfect mouthful of deliciousness.

That's how it's all started with this gorgeous looking lentil dish. Since then, i made this dhall countless time and its always a hit in my household. It's not spicy which is perfect for kids. Pour a generous ladleful of dhal over steamed rice or roti and top with a dollop of ghee. This combination are totally out of the world and that's how my Dandelions have it. 

Ingredients

1 cup red lentil

1/2 cup coconut milk

2 1/2 + 1 cups water

1 sprig curry leaves

1 tsp cumin powder

1/2 tsp coriander powder

1 tsp chilly powder

1/2 tsp turmeric powder

1 medium onion,sliced

1 green chilly,slitted

1 tomato,chopped

1"inch ginger,julienned

2 cloves garlic,crushed

Pinch of hing

Salt to taste

For Tempering

1 tbsp coconut oil

1/2 tsp cumin seeds

1 tsp mustard seeds

1 tsp chilly flakes

1 tbsp chopped onion

1 dry chilly,broken

Methods

Wash red lentils and drain.

Add lentils in a pot with onion,2 1/2 cups water,green chilly,tomato,garlic,ginger,curry leaves,turmeric powder,chilly powder,cumin powder,coriander powder,hing and salt.

On medium heat, stir and cook the lentil for 15 minutes or till soft.

Add the remaining 1 cup water and coconut milk. Stir and simmer for 5 minutes.

For Tempering

In a pan heat coconut oil, add mustard seeds.

Once mustard seeds splutters add cumin seeds,curry leaves, chopped onion,dry chilly and chilly flakes.

Pour the tempering over the cooked dhal.

Serve dhal with rice or roti.