Quick and Tasty Sri Lankan Dhal Curry

When I feel like a healthy savoury breakfast this Sri Lankan lentil dish is always perfect, and hits the spot served with spinach and wholemeal pita. It’s not uncommon to have lentils for breakfast in South Asia and my version took about 10-15 minutes to prep and cook.

Recipe is below.

Ingredients

• Red split lentil – 1 Cup

• Turmeric Powder – 1 TSP

• Black Pepper Powder – 1 TSP

• Onion (Sliced) – 1/2 (Medium)

• Tomato (Chopped) – 1/2 (Medium)

• Green Chilies (Sliced) – 1 or to taste

• Coconut Milk (Thick) – 2 TBS (Optional)

• Salt – 1 TSP or to taste

• Water – 2 Cup or as needed

To Temper:

• Ghee or oil – ½ TSP

• Mustard Seeds – ½ TSP

• Chilli Flakes (Optional) – ½ TSP or to taste

• Cumin Seeds – ½ TSP

• Fenugreek Seeds – ½ TSP

• Curry Leaves – Small handful

Method:

• Soak dhal in water and rinse multiple times until water runs clear.

• Boil the dhal in water with salt, pepper, turmeric until nearly cooked.

• Add the coconut milk and simmer for a few minutes (Optional).

• Heat ghee or oil in a pan.

• Add the mustard seeds and when it starts to splutter add the cumin seeds along with fenugreek seeds and sauté for 30 seconds. Add Chilli Flakes.

• Add the curry leaves and green chilies along with sliced onions and sauté for 2 minutes.

• When onions turn translucent add the chopped tomato and sauté for 2 minutes.

• Pour the mixture over the cooked dhal.

• Serve hot.