Learn to cook with spices and herbs. Recipes you can make your own!
Sri Lankan Red Lentil Curry
Posted On April 29, 2020
I got this recipe from Veganricha.com. She is my favorite indian cookbook author. I love her recipes! Thank you Richa! I make this recipe all the time, it’s my new favorite soup and sandwich lunch with Vegetable Paratha. This recipe has coconut milk in it which gives it a smooth mouth feel. This is so good!
I make this so much that quadrupled the spices and ground up enough to make a short cut for myself.
3/4cupRed lentils masoor dal - these are split lentils (red/pink)Rinsed well, important to cut out bitter taste
1/3tspCayenne or to taste or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot
6-8Curry leaves fresh or frozen
1/2Small red onion chopped
1 1/2cups Water
3/4tspSalt or to taste
1/4cupCoconut milk or other non dairy milkor more if you like it creamier
1Tomato finely chopped
Wash and soak the red lentils.
Grind the fenugreek, black pepper, cayenne/red chilies, into a powder, add turmeric and set aside.
In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the ground fenugreek seed powder, stir and cook for 5 to 10 seconds.
Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
Drain and add the lentils to the saucepan. Add water, salt and coconut milk. Mix. Partially cover and cook for 12 to 14 minutes.
Add in the tomatoes, lemon juice, taste and adjust salt and spice. Lower the heat to low. Cover and cook for 12 to 15 minutes. Stir once in between.
Garnish with shredded coconut and pepper flakes (optional). Serve as a soup with crackers or as dal with rice or flatbread.