Lentil Curry - Sri Lankan Dahl Curry - Gluten Free - The Spicy Gourmet®

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Yellow split peas are often less expensive and provide a similar texture.

Rinse red lentils under cold water until the water runs clear.

Place rinsed lentils in a saucepan.

Add a combination of coconut milk and water to the lentils to dilute the coconut milk.

Add a whole sprig of curry leaves, breaking it slightly for infusion.

Add chopped tomatoes, green chilies, cinnamon stick, and a touch of salt to the saucepan.

Stir the mixture and adjust the liquid until there is enough to cook the lentils.

Add turmeric powder and stir to combine.

Bring the mixture to a boil, then let it simmer.

In a separate pan, heat canola oil until it starts to smoke.

Add black mustard seeds to the hot oil, using a splatter screen as it pops.

Once the mustard seeds stop popping, add chopped onion and curry leaves to the pan.

Add dried red chilies and garlic to the onion mixture and stir.

Fry the onions until golden brown, being careful not to burn them.

Add the boiled lentil mixture to the onion mixture and stir to combine.

Reduce the heat and stir the mixture gently.

Turn off the heat and squeeze some lemon juice over the dish.

Add salt to taste and adjust the flavor as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary