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Sri Lankan coconut lentil curry

   🌻This is a very unique dish only found in Sri Lanka!


Ingredients
red split lentils- 7-8 handfuls  (170g approx.)
1 onion  - 1/2 for the first part  (another 1/2 for point 7, which is an optional stage)
5 or 6 cloves of garlic
1 green chilli (use less to reduce hotness)
a few curry leaves (you can also use bay leaves)
a tin of coconut milk (3/4th of a can should be sufficient, depending on the quantity of lentils and how much sauce you would like)
1 tablespoon curry powder
1/4  teaspoon red chili powder (you can add more or less)
1/4 teaspoon turmeric powder
salt
oil - sunflower is used traditionally, but you can use olive oil (for point 7, optional)  
black mustard seeds (for point 7, optional) 

Important
Spice powders - please use curry powders from an Indian store E.g. Madras curry powder.
Coconut milk - please use cans (from Thailand) or Sri Lankan Maggie coconut powder. 

Cooking time - approximately 20 minutes


 


 


1.Peel and slice the onion and garlic cloves.
I've used a large onion, but a medium sized onion should be sufficient. Cut half of the onion into slices, and place them with the minced garlic, minced green chilli and curry leaves.
Cut the other half of the onion into tinier pieces for point 7 (optional).


2. Wash  the lentils in water a few times, drain and place in a saucepan, adding water to cover them.
3. Cook them over medium-high heat, adding the spices and ingredients - curry powder, chilli powder, turmeric powder, the sliced onion, garlic, green chilli and curry leaves.  Mix gently to coat the lentils with the spices.


 


 




 


 



4.Cook until the water evaporates, and reduce the heat to medium.
5. Once the water has evaporated, add the coconut milk, allowing it to boil until the lentils are cooked, adding more coconut milk if required.
6. Add salt and mix gently.

 


 


 


 


7. This is an additional step for extra flavour - heat some mustard seeds in oil. Once the seeds start to pop add the other half of the onions, and fry until they are golden-brown.
And finally, mix the golden onions in with the lentils and mix.

8. Serve hot with rice, roti or any type of bread.

 


 

 


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Comments

  1. Unknown24 October 2020 at 14:24

    A highly mouth watering looking dish. Nice detailed explanation. I will give this a go.

    ReplyDelete
    Replies
    1. Geeta K25 October 2020 at 12:27

      Thank you 🙂

      Delete
    2. Jesús Márquez15 November 2020 at 07:28

      Maravilloso Geeta, una gran receta, sabrosa y que nos permite viajar a Sri Lanka en la cocina de nuestra casa

      Delete
    3. Geeta K15 November 2020 at 11:22

      Gracias Jesús! Solo te queda volar a Sri Lanka tras la pandemia

      Delete

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