Dhal Curry — Print Recipe — The Culinary Codex

Creamy red lentils simmered in turmeric-golden coconut milk with curry leaves, mustard seeds, and a tempered spice crackle of cumin and dried chilies — Sri Lanka's daily comfort.

Ingredients

1 cup red lentils, washed
200ml coconut milk
2 cups water
1 tsp turmeric
1 onion, chopped
3 cloves garlic, sliced
1 cm ginger, sliced
10 curry leaves
1 green chili, slit
1 tomato, chopped
1 tsp mustard seeds
1 tsp cumin seeds
2 dried red chilies
2 tbsp coconut oil
Salt to taste
1 sprig pandan leaf (rampe)

Instructions

1 Rinse red lentils until water runs clear. Place in a saucepan with water, turmeric, onion, garlic, ginger, pandan leaf, and green chili.
2 Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are completely soft and broken down.
3 Add coconut milk and tomato. Stir and simmer for another 5 minutes. Season with salt.
4 Prepare the temper: heat coconut oil in a small pan, add mustard seeds and let them pop. Add cumin seeds, dried chilies, and curry leaves. Fry for 30 seconds.
5 Pour the sizzling temper over the lentil curry. Stir gently. Serve hot with rice.

Did You Know?

Sri Lankan parippu is eaten so frequently that it is sometimes called the country's "national fuel" — most families cook it at least five times a week.