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Sri Lankan · Dinner

Sri Lankan Dhal Curry

VegEasy

Diet: Veg · Vegan · High-protein

Sri Lankan Dhal Curry is a Sri Lankan dish. Stir gently so some lentils retain their shape.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sri Lankan Dhal Curry.
Representative photograph of Sri Lankan Dhal Curry. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Dal

Coconut

Tempering

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dal · About 15 min

  1. Simmer 250 g red lentils, rinsed, 600 ml water, 100 g onion, sliced, 10 g garlic, ½ tsp turmeric, ¾ tsp salt 15 minutes until lentils soften.

    Check: Look for this result: lentils soften.

Coconut · About 5 min

  1. Add 250 ml coconut milk and simmer 5 minutes, stirring.

Temper · About 1 min

  1. Heat 25 ml coconut oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 10 curry leaves, 2 dried chilies in a small pan until mustard pops and leaves crisp, about 1 minute; pour over dal carefully.

    Check: Look for this result: mustard pops and leaves crisp, about 1 minute; pour over dal carefully.

Tips

  • Stir gently so some lentils retain their shape.
  • Judge Sri Lankan Dhal Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Sri Lankan Dhal Curry takes to cook.

Substitutions

  • Use neutral oil instead of coconut oil.

Storage

  • Get perishable Sri Lankan Dhal Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sri Lankan Dhal Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sri Lankan Dhal Curry to 74°C / 165°F, stirring or turning it for even heating. When Sri Lankan Dhal Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sri Lankan Dhal Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sri Lankan Dhal Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Dhal Curry one day ahead. For Sri Lankan Dhal Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Dhal Curry on the day of serving.

FAQ

What matters most when making Sri Lankan Dhal Curry?

Stir gently so some lentils retain their shape.

What can I substitute in Sri Lankan Dhal Curry?

Use neutral oil instead of coconut oil.

Can I prepare Sri Lankan Dhal Curry ahead?

Prepare the measured ingredients for Sri Lankan Dhal Curry one day ahead. For Sri Lankan Dhal Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Dhal Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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