Rosie's Sri Lankan Dal | GCBC13 Ep36

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and split peas are often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while regular milk is more accessible.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat, while jalapeño is often cheaper.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: parsley

Bay leaves provide a similar aromatic quality, and parsley is widely available.

Chop ginger, onion, and garlic.

In a pot, combine 1 cup of red lentils and 2 cups of water.

Add turmeric and a generous amount of salt to the lentils.

Cook the lentils separately for 15 to 20 minutes until softened.

In a separate pan, melt coconut oil.

Add fenugreek, cumin seeds, coriander seeds, and mustard seeds to the oil.

Add chili flakes and some leftover turmeric to the spices in the pan.

Add curry leaves to the pan and let them temper.

Combine the cooked lentils with the tempered spices.

Add spinach to the lentils for extra nutrition.

Chop tofu and add it to the lentils.

Add tomato paste and coconut milk to the lentils and mix well.

Season with salt and let the mixture cook.

Prepare a coconut sambal with diced lime, onion, and chili.

Serve the dal with rice and sambal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary