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.
1 cup red lentils (masoor dal)
1/2 red onion, chopped
4 leaves curry, thinly sliced
1/2 teaspoon each turmeric powder, roasted curry powder
1/2 teaspoon each fenugreek seeds, cumin seeds, black pepper, chilli powder (optional)
1 teaspoon mustard seeds
1/2 cup coconut milk
1.5 cup water
2 tablespoons ghee or sunflower oil
Salt to taste
Wash the lentils at least three times until any debris, dirt and starch is rinsed out (the water will be clear about the 3rdrinse)
Boil lentils in the water with the turmeric, curry and optional chilli powder.
After about 10 minutes, the lentils should change from red to yellow colour - remove from the heat
In a separate pot, heat the ghee or oil over medium heat and add the mustard, fenugreek, and cumin seeds. Fry for 20 seconds, add the onion and salt and mix well to combine.
Add the boiled lentils into the spice mix and combine. Cook for another 5 minutes.
Add the coconut milk and bring to the boil
Serve hot with toasted pita and spinach (either wilted into the dhal or separately)