Everyday Kitchen

Sri Lankan · Dinner

Sri Lankan Dhal Curry

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use neutral oil instead of coconut oil.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Dhal Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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