Sri Lankan Sinhalese Dhal Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut powder

Almond milk reduces calories while adding creaminess.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often more affordable and nutritious.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor at a lower cost.

Wash red split lentils three times until water is transparent.

Soak lentils in water just enough to cover them for about 8 minutes.

Strain the lentils and place them in a pot.

Add enough water to just cover the lentils.

Add chopped onions and garlic into the pot with the lentils.

Break off a small piece of pandan leaf and add it to the pot.

Add half a sprig of curry leaves to the pot.

Add chopped green chili to the pot.

Add a pinch of turmeric to the pot.

Add two pinches of Sri Lankan curry powder to the pot.

Add a tiny pinch of chili powder to the pot (optional).

Season with a pinch of salt and mix everything together.

Set the pot on medium-high heat, cover, and cook for about 8 minutes.

After 8 minutes, stir the mixture and add thick coconut milk.

Cook the coconut milk for about 5 minutes, stirring continuously to prevent coagulation.

Heat a small skillet and add coconut oil to temper.

Add mustard seeds to the skillet and wait for them to pop.

Once popping, add a handful of chopped onion and garlic to the skillet.

Add fresh curry leaves to the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary