Sri Lankan Dhal Curry
A super simple, lightly spiced, Sri Lankan Dhal Curry - the perfect midweek dinner solution!
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.