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Sri Lankan red lentil curry

Sri Lankan red lentil curry

This dal is creamy, spicy, and easy to make. With wonderful hints of fenugreek, cinnamon and coconut, it pairs well with any plain rice or flatbread.
Recipe inspired from Vegan Richa

  • Ingredients

    • 150g red lentils
    • 1 tsp coconut oil (5g)
    • 35g chopped red onion
    • 6-8 curry leaves
    • 1/2 tsp mustard seeds
    • 1 cinnamon stick
    • 1/4 tsp fenugreek seeds
    • 1/4 tsp ground black pepper
    • 1/4 tsp cayenne pepper
    • 1/4 tsp turmeric
    • 3/4 tsp salt
    • 125g chopped tomato
    • 70g coconut milk
    • dash of lemon juice (optional)

  • Instructions

    1. Wash red lentils thoroughly, drain and reserve.
    2. Heat up coconut oil in a saucepan over medium heat, and fry the red onion, fenugreek seeds, mustard seeds and curry leaves for a few minutes.
    3. Add washed lentils, turmeric, salt, pepper, and cayenne and stir.
    4. Add coconut milk + 400g boiling water (more or less depending on how thick you want the dal to be) and cook until red lentils are done.
    5. Top with a bit of lemon juice (optional)
    6. Serve with any kind of rice or flatbread, and enjoy!
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