Sri Lankan Dahl
Experience the vibrant flavors of Sri Lankan cuisine with this hearty and aromatic Sri Lankan Dahl recipe. Made with tender red lentils simmered in creamy coconut milk, this dish is infused with bold spices like turmeric, cumin, and ground coriander. The secret to its irresistible flavor lies in the tempering of mustard seeds, dried red chilies, and fresh curry leaves, which are sautéed with onions, garlic, and tomatoes until perfectly golden. A touch of lime juice lifts the dish with a zesty finish, while fresh cilantro adds a pop of color and freshness. Ready in just 40 minutes, this gluten-free and vegan-friendly dish is perfect when served with steamed rice or warm roti, making it a comforting yet nutritious meal for any day of the week.
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Recipe Information
Ingredients
- 200 g Red lentils
- 500 ml Water
- 200 ml Coconut milk
- 1 tsp Turmeric powder
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 Dried red chilies
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 10 leaves Fresh curry leaves
- 1 medium Tomato (chopped)
- 0.5 tsp Chili powder
- 1 tsp Ground coriander
- 1 tbsp Lime juice
- 2 tbsp Cilantro (for garnishing)
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes until the lentils are soft and begin to break down. Stir occasionally to prevent sticking.
While the lentils are cooking, heat the vegetable oil in a separate pan over medium heat.
Add the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds until aromatic.
Add the dried red chilies, onion, garlic, and curry leaves to the pan. Sauté for 5-6 minutes until the onions are golden brown.
Add the chopped tomato, chili powder, and ground coriander to the pan and cook for an additional 3-4 minutes until the tomatoes break down and the mixture becomes fragrant.
Once the lentils are fully cooked, add the coconut milk and the spiced onion-tomato mixture to the saucepan. Stir well to combine.
Simmer the dahl for 5 minutes over low heat, allowing the flavors to meld together. Adjust salt to taste if needed.
Remove from heat and stir in the lime juice.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or any bread of your choice.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.4 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
