Dhal

In 1672 Dutchman Philip Baldaeus wrote, "The Helen of this Isle is the finest and purest cinnamon." It is the spice that drew the attention of colonial powers to the island, becoming the main article of trade for the Dutch East India Company. Sri Lanka has long been associated with this spice and not surprisingly, it features heavily in its cuisine. Generally served as part of a larger shared meal, there are as many variations of this dish (known as paripoo) thoughout the country as there are people who make it. The use of coconut milk, dried Maldive fish, fresh curry leaves and of course, cinnamon, lend a distinctively Sri Lankan flavour to this recipe.

Good

% Daily Values based on a 2,000 calorie diet

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