Popular Sri Lankan dish made with red lentils, coconut milk and a simple variety of spices
INGREDIENTS
½ CUP OF DHAL
1 TSP OF CHILLI POWDER
½ TSP OF TURMERIC
1 CUP OF WATER
3/4 CUP OF LIGHT COCONUT MILK
½ CUBE OF BOUILLON OR ½ TSP OF SALT
3-4 TBSP OF VEGETABLE/COCONUT/OLIVE OIL
1 TSP OF CHILLY FLAKES
½ TSP OF MUSTARD SEEDS
1 GARLIC CLOVE CHOPPED IN HALF
1 TBSP MINCED GARLIC
8 CURRY LEAVES
4 GREEN CHILES
4 DRIED CHILIES DIRECTIONS
DIRECTIONS
1. Rinse the lentils well until the water runs clear. Transfer it to a small cooking pot. Add in 1 cup of water, 1 tsp chili powder, ½ tsp turmeric, a few curry leaves, 2 green chilies and 1 garlic clove chopped in half into the pot and bring it to boil on high heat until the water is completely absorbed, and the lentils are cooked.
2. Once all the water is evaporated, add in the 3/4 cup of coconut milk and ½ cube of bouillon (or ½ tsp of salt) and stir well till everything is incorporated on medium heat for around 1 minute. Once done, remove from flame and set it aside. (do not boil for more than a minute as the dhal might overcook and get very soggy)
3. In a separate pan, heat 3-4 tbsp of oil. Add in ½ tsp of mustard seeds into the hot oil and once it starts spluttering, add in the 1 tbsp of minced garlic, remaining curry leaves,2 green chilies, 4 dried chilies split in halves, and 1 tsp of chili flakes and fry it for around 2 mins in medium heat until golden brown.
4. Pour in cooked lentils into the temper and stir until combined. Cook in medium heat for about 2-3 minutes and remove immediately.
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