Sri Lankan Coconut Dal

Name: Sri Lankan Coconut Dal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp coconut oil or vegetable or rapeseed oil; 1 small red onion, roughly chopped; 3 cloves of garlic, roughly chopped; 7,5cm pandan leaf, halved lengthways; 10 curry leaves; 1 large tomatoes, diced; 1 heaped tsp Sri Lankan unroasted curry powder (See other recipe); 1/2 tsp ground turmeric; 1/2 tsp freshly ground black pepper; 1/2 tsp chilli powder; 1 fresh green chilli, halved lengthways; 300g red split lentils; 1 x 400ml tin of coconut milk; 600ml water; 1-2 tsp salt, to taste

5 steps

Prep:15minCook:20min

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.

Updated at: Thu, 17 Aug 2023 02:49:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories534.2 kcal (27%)

Total Fat27.9 g (40%)

Carbs55.4 g (21%)

Sugars3.7 g (4%)

Protein21.5 g (43%)

Sodium611.8 mg (31%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspcoconut oil

or vegetable or rapeseed oil

1red onion

small, roughly chopped

3 clovesgarlic

roughly chopped

pandan leaf

7,5cm, halved lengthways

10curry leaves

1tomatoes

large, diced

1 heaped tspcurry powder

Sri Lankan, unroasted

½ tspground turmeric

½ tspfreshly ground black pepper

½ tspchilli powder

1fresh green chilli

halved lengthways

300gred split lentils

1 x 400mltin of coconut milk

600mlwater

1 tspsalt

to taste

Instructions

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.

Pan

red onion1

coconut oil2 Tbsp

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.

fresh green chilli1

chilli powder½ tsp

freshly ground black pepper½ tsp

ground turmeric½ tsp

curry powder1 heaped tsp

tomatoes1

pandan leaf

curry leaves10

garlic3 cloves

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.

red split lentils300g

tin of coconut milk400ml

water600ml

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.