Sri Lankan Dahl Recipes
SRI LANKAN COCONUT DHAL CURRY
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the lentils.
- Heat water and lentils along with the turmeric. Bring to a boil, turn down to a simmer and cook until just cooked, 30-45 minutes. Skim off and discard any foam that rises.
- Add coconut milk.
- While the lentils are cooking, heat oil in a saute pan until shimmering.
- Add mustard seeds, once they start to pop add the cumin and fenugreek seeds and sauté for 30 seconds.
- Add sliced onions, curry leaves (if using), green chilies and salt.
- Sauté for 5 minutes on low heat until the onions are soft.
- Add tomatoes (if using) and sauté 2 minutes.
- Add cooked onions and spices to cooked lentils.
- Mix all together, add lime juice.
- Taste to adjust salt. Enjoy!
SRI LANKAN DAHL
Different from the usual Indian Dhals, this dish uses coconut milk to add flavour. use this to accompany a Sri Lankan meat curry. You can't go wrong. Rice and Dahl are the two big fillers in Sri Lankan food.
Provided by Brian Holley
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy pan heat the oil and fry the onion till golden brown.
- Put half of the onions aside and save for garnish.
- Add the chillies, shrimp paste, and turmeric and cook for 2 minutes.
- Add the lentils, curry leaves, coconut milk, stock, cinnamon stick and lemon grass. Stir to mix all the ingredients together.
- Bring to the boil, reduce the heat and simmer for 40 mins, uncovered.
- Discard the cinnamon stick and lemon grass stalk.
- Garnish with the remaining onions and serve.
Nutrition Facts : Calories 702.2, Fat 35.3, SaturatedFat 24.5, Sodium 84.1, Carbohydrate 75.3, Fiber 14.6, Sugar 11.9, Protein 28.7
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