Sri Lankan Coconut Dal

This much loved Sri Lankan dal is so delicious and Simple; it literally takes care of itself once you have put all the ingredients in the pan. The only ingredient that may be tricky to source is the pandan leaves, but any Asian grocer will have them, or you can order them online. I buy a few, freeze them and cook with them from frozen. They can bring a wonderfully distinct flavour to the dal, but don't worry if you can't find them as it will still taste great.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the oil to a medium size deep pan on a medium low heat and when hot, add the onion. Move the onion around the pan for 3-4 minutes so that it softens and the raw smell dissipates. Yo do not need to bronze for this recipe.

Step 2

Add the garlic, pandan leaf. curry leaves, diced tomato, Sri Lankan Unroasted curry powder, ground turmeric, black pepper, chilli powder and green chili. Move them around the pan so that everything is well mixed.

Step 3

Rinse the red split lentils thoroughly under cold water and then add them to the pan along with the coconut milk and water. Mix all the ingredients together.

Step 4

Simmer the dal gently on a medium low heat for 15-20 minutes, stirring intermittently. The lentils will soften completely and lighten in colour.

Step 5

Once it has cooked, add the salt and a little more water to the dal until it reaches your preferred consistency. There is no correct consistency for dal; it's down to personal choice. I tend to like it more on the loose side than being too thick, but it's up to you.