Dhal Curry

About This Recipe

Sri Lankan dhal curry is the most universally eaten dish on the island — present at almost every meal, in every home, across all ethnicities and religions. The use of coconut milk gives it a rich creaminess, while the tarka (tempering of mustard seeds, curry leaves, and dried chilies in coconut oil) adds aromatic flavor. Despite its simplicity, it is one of the most distinct and flavorful versions of lentil curry in Asia.

Ingredients

Serves 4

• 250 gred lentils(rinsed)
• 400 mlcoconut milk
• 300 mlwater
• 1 tspturmeric
• 2 sprigscurry leaves
• 2 wholegreen chilies(slit)
• 1 mediumonion(sliced)
• 3 clovesgarlic(minced)
• 1 tspmustard seeds
• 2 tbspcoconut oil
• 1 tspsalt

Instructions

1. 1

   Cook the lentils

   Combine lentils, water, coconut milk, turmeric, and half the curry leaves. Bring to boil, then simmer 20 minutes until soft.

2. 2

   Temper the spices

   Heat coconut oil in a small pan. Add mustard seeds and wait for them to pop. Add onion, garlic, chilies, and remaining curry leaves. Fry until golden.

3. 3

   Combine

   Pour the tempering over the lentils. Stir and simmer 5 more minutes. Season with salt.

Variations

• •

  Add Maldive fish (dried tuna) to the tempering

• •

  Add spinach in the last 5 minutes

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 3 days refrigerated. Reheat with a splash of water as it thickens when cold.

Frequently Asked Questions