Sri Lankan Style Coconut Dal

40 mins
Serves 4
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Directions

  1. 1Chop tomatoes.
  2. 2Chop tomatoes.
  3. 3Chop tomatoes.
  4. 4Chop the onion.
  5. 5Chop the onion.
  6. 6Chop the onion.
  7. 7Pop the tomatoes, onion, garlic, ginger, turmeric, chilli powder, lentils, coconut milk, just boiled water and a big pinch of salt into a saucepan.
  8. 8Pop the tomatoes, onion, garlic, ginger, turmeric, chilli powder, lentils, coconut milk, just boiled water and a big pinch of salt into a saucepan.
  9. 9Pop the tomatoes, onion, garlic, ginger, turmeric, chilli powder, lentils, coconut milk, just boiled water and a big pinch of salt into a saucepan.
  10. 10Mix well and bring to the boil over a medium heat.
  11. 11Mix well and bring to the boil over a medium heat.
  12. 12Mix well and bring to the boil over a medium heat.
  13. 13Cover, reduce the heat to low and cook, stirring occasionally, for 20 minutes.
  14. 14Cover, reduce the heat to low and cook, stirring occasionally, for 20 minutes.
  15. 15Cover, reduce the heat to low and cook, stirring occasionally, for 20 minutes.
  16. 16Give it a good stir, cover and cook for another 20 minutes until the dal is lovely and thick and tender.
  17. 17Give it a good stir, cover and cook for another 20 minutes until the dal is lovely and thick and tender.
  18. 18Give it a good stir, cover and cook for another 20 minutes until the dal is lovely and thick and tender.
  19. 19Heat the oil for the temper in a small saucepan over a high heat.
  20. 20Heat the oil for the temper in a small saucepan over a high heat.
  21. 21Heat the oil for the temper in a small saucepan over a high heat.
  22. 22Add the garlic and mustard seeds and mix well.
  23. 23Add the garlic and mustard seeds and mix well.
  24. 24Add the garlic and mustard seeds and mix well.
  25. 25Sizzle of 40 seconds until fragrant, then add the chilli and curry leaves.
  26. 26Sizzle of 40 seconds until fragrant, then add the chilli and curry leaves.
  27. 27Sizzle of 40 seconds until fragrant, then add the chilli and curry leaves.
  28. 28Mix well and sizzle for 20-30 seconds until fragrant.
  29. 29Mix well and sizzle for 20-30 seconds until fragrant.
  30. 30Mix well and sizzle for 20-30 seconds until fragrant.
  31. 31Pour over the dal. Mix well.
  32. 32Pour over the dal. Mix well.
  33. 33Pour over the dal. Mix well.
  34. 34Add the lime juice to the dal.
  35. 35Add the lime juice to the dal.
  36. 36Add the lime juice to the dal.
  37. 37Mix well and check the seasoning, adding salt to taste.
  38. 38Mix well and check the seasoning, adding salt to taste.
  39. 39Mix well and check the seasoning, adding salt to taste.
  40. 40Serve immediately with rice.
  41. 41Serve immediately with rice.
  42. 42Serve immediately with rice.

Ingredients

  • 300 g tomatoes, finely chopped
  • 300 g tomatoes, finely chopped
  • 300 g tomatoes, finely chopped
  • 1 onion, finely chopped
  • 1 onion, finely chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 4 cloves garlic, crushed
  • 4 cloves garlic, crushed
  • 1 inch ginger, grated
  • 1 inch ginger, grated
  • 1 inch ginger, grated
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 0.25 tsp ground fenugreek
  • 0.25 tsp ground fenugreek
  • 0.25 tsp ground fenugreek
  • 200 g red lentils
  • 200 g red lentils
  • 200 g red lentils
  • 400 tin coconut milk
  • 400 tin coconut milk
  • 400 tin coconut milk
  • 200 ml just boiled water
  • 200 ml just boiled water
  • 200 ml just boiled water
  • 1 lime
  • 1 lime
  • 1 lime
  • Rice
  • Rice
  • Rice
  • salt
  • salt
  • salt
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 cloves garlic, finely sliced
  • 3 cloves garlic, finely sliced
  • 3 cloves garlic, finely sliced
  • 2 tsp mustard seeds
  • 2 tsp mustard seeds
  • 2 tsp mustard seeds
  • mild dried red chillies, roughly chopped
  • mild dried red chillies, roughly chopped
  • mild dried red chillies, roughly chopped
  • handful curry leaves
  • handful curry leaves
  • handful curry leaves

Equipment

saucepansmall saucepan

Tips

  • Stir occasionally.
  • Cook until the dal is lovely and thick and tender.
  • Mix well and check the seasoning, adding salt to taste.
Sri Lankan Style Coconut Dal | Clip Recipe