A super simple, lightly spiced, Sri Lankan Dhal Curry- the perfect midweek dinner solution!
Oh hey! Another curry. What a surprise! I’m not sorry about it though. Curry is life and that is the hill I choose to die on.
This Sri Lankan Dhal Curry is inspired by a trip to Sri Lanka earlier this year. Dhal was pretty much a staple at every mealtime. Having curry for tea? Here have some dhal. Having baked beans for breakfast? Just add dhal. Having afternoon tea? Serve that scone with a side of dhal.
Okay, that last one definitely did not happen. But it’s no exaggeration when I say I ate a lifetime of dhal on this trip. Maybe it is an exaggeration. But I’m prone to the dramatics.
Now, back here in Belfast, the weather has grown cold and we find ourselves reminiscing on those tropical days in Sri Lanka. Which is why I wanted to attempt to recreate those delicious meals we had on that trip!
We served this up Sri Lankan style with kottu roti and seeni sambol – both recipes coming I intend to add to the blog one of these days – and it was an absolute treat. It’s just as perfect served on a simple bed of rice though. If you are entertaining guests and want to make it a little more appealing to look at, simply retain a little of that onion mix and then add on top of the dhal when serving!
Looking for more like this? Try…
Mango Chickpea Curry with Spinach
Easy Cauliflower Coconut Curry
Creamy Vegan Tofu Curry
Vegan Laksa
Tofu Tikka Masala
Sri Lankan Dhal Curry
Ingredients
- 3 tbsp Olive Oil
- 1 Onion thinly sliced
- 3 Garlic Cloves minced
- 1 1/2 tsp Turmeric
- 10 Curry Leaves
- 1 tsp Curry Powder
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Whole Dried Chillies
- 2 cups Red Lentils
- 400 ml tinned Coconut Milk full fat
- Pinch of Salt
Instructions
- Over a medium-high heat, add 3 tbsp of oil to a large pot.
- Once hot, add garlic cloves, onion, 1 tsp turmeric, curry powder, cumin seeds, mustard seeds, curry leaves and 2 dried chillies. Leave to cook until onions are turning golden brown. Remove from heat and set aside.
- Rinse the lentils before adding to the pot you cooked the onion mix in. Pour in 3 cups of water with the remaining 1/2 tsp of turmeric and place over a medium heat. Let the lentils cook until the water has evaporated.
- Pour in the coconut milk and let it simmer over low heat for about 10-15 minutes. Add the onion mix you set aside earlier and stir to combine well. Season with salt as needed.
- Serve it up over a bed of rice or as an accompaniment.
Pin this Sri Lankan Dhal Curry for later!
