Sri Lankan Dhal Curry

Sri Lankan Dhal Curry is a staple dish and is very quick to make. This delicious dhal recipe made with masoor dal is popularly served along with nonveg or any rice or roti.

Though I had decided to make this dal, I didn’t read through the recipe until the morning I decided to make. I normally stock Masoor, unfortunately, I ran out of it and had to rush out to buy this before making the lunch. Since it was a Sunday meal for us, I had the usual heavy breakfast preparation and by the time I set out to make this simple dish, it was quite late.

The result was the not so impressive final pictures. I was so tired with the house helps cleaning and a hungry husband waiting for his meal, that I quickly clicked pictures randomly and served. He was saying how I take all the pains to cook and end up getting so tired to click pictures finally! That made me think about how I will ever do my Mega BM that’s coming up!

Anyway, for all the hastiness I had, the meal was good, though I knew it was too bland for Hubby Dear. I wished I had made something spicy from this cuisine!

That’s for next time for sure! I adapted this from here where the author has recorded all her Srilankan recipes!

Sri Lankan Dhal Curry

Ingredients Needed:

For the Dal

3/4 cup Masoor Dal
1/2 tsp Turmeric Powder
1/2 cup Coconut Milk Thick milk/First Milk
2 cup Water or increase if needed

For Tempering

1/2 cup Onion juliennes
1/2 cup Tomato finely chopped
2 to 4 Green Chillies
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds / Methi Seeds
1 Sprig Curry Leaves

Making the Dal

Wash the dal and changes of water two or three times.
In a pressure cooker, take the dal along with turmeric powder and pressure cook for 2 to 3 whistles.
Once the pressure falls down, add the coconut milk and simmer for 3 minutes.

For Tempering
Heat the oil in a nonstick pan.
Add the mustard seeds and when its start to splutter add the cumin seeds along with fenugreek seeds and sauté for 30 seconds.
Add the curry leaves and greens chilies along with sliced onions and sauté for 2 minutes.
When onions turn colour add the chopped tomato and sauté for 2 minutes.
Pour the mixture over the cooked dal.
Serve hot with Srilankan Yellow Rice or choice of your bread.

 

Sri Lankan Dhal Curry

Srilanka Dhal Curry is a staple dish and is very quick to make. This delicious dhal recipe made with masoor dal is popularly served along with nonveg or any rice or roti.

• CourseMain Dish - Gravies
• CuisineSrilankan
• By Cook MethodPressure Cooker, Stovetop
• OccasionEveryday Meal
• By DietVegan, Vegetarian
• Dish TypeGourmet Dals

Servings4 people

Ingredients

For the Dal

• 3/4cup Masoor Dal
• 1/2tsp Turmeric powder
• 1/2cup Coconut MilkThick milk /First Milk
• 2cup Wateror increase if needed

For Tempering

• 1/2cup Onion juliennes
• 1/2cup Tomatoes finely chopped
• 2 to 4 Green Chillies
• Salt to taste
• 1/2tsp Mustard Seeds
• 1/2tsp Cumin Seeds
• 1/2tsp Fenugreek Seeds / Methi Seeds
• 1 Sprig Curry Leaves

Instructions

Making the Dal

1. Wash the dal and changes of water two or three times.
2. In a pressure cooker, take the dal along with turmeric powder and pressure cook for 2 to 3 whistles.
3. Once the pressure falls down, add the coconut milk and simmer for 3 minutes.

For Tempering

1. Heat the oil in a nonstick pan.
2. Add the mustard seeds and when its start to splutter add the cumin seeds along with fenugreek seeds and sauté for 30 seconds.
3. Add the curry leaves and greens chillies along with sliced onions and sauté for 2 minutes.
4. When onions turn colour add the chopped tomato and sauté for 2 minutes.
5. Pour the mixture over the cooked dal.
6. Serve hot with Srilankan Yellow Rice or choice of your bread.

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Posted in: Indian Cook