Sri Lankan Dhal Curry is a staple dish and is very quick to make. This delicious dhal recipe made with masoor dal is popularly served along with nonveg or any rice or roti.
Though I had decided to make this dal, I didn’t read through the recipe until the morning I decided to make. I normally stock Masoor, unfortunately, I ran out of it and had to rush out to buy this before making the lunch. Since it was a Sunday meal for us, I had the usual heavy breakfast preparation and by the time I set out to make this simple dish, it was quite late.
The result was the not so impressive final pictures. I was so tired with the house helps cleaning and a hungry husband waiting for his meal, that I quickly clicked pictures randomly and served. He was saying how I take all the pains to cook and end up getting so tired to click pictures finally! That made me think about how I will ever do my Mega BM that’s coming up!
Anyway, for all the hastiness I had, the meal was good, though I knew it was too bland for Hubby Dear. I wished I had made something spicy from this cuisine!
That’s for next time for sure! I adapted this from here where the author has recorded all her Srilankan recipes!
Sri Lankan Dhal Curry
For the Dal
3/4 cup Masoor Dal
1/2 tsp Turmeric Powder
1/2 cup Coconut Milk Thick milk/First Milk
2 cup Water or increase if needed
1/2 cup Onion juliennes
1/2 cup Tomato finely chopped
2 to 4 Green Chillies
Salt to taste
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds / Methi Seeds
1 Sprig Curry Leaves
Making the Dal
Wash the dal and changes of water two or three times.
In a pressure cooker, take the dal along with turmeric powder and pressure cook for 2 to 3 whistles.
Once the pressure falls down, add the coconut milk and simmer for 3 minutes.
Heat the oil in a nonstick pan.
Add the mustard seeds and when its start to splutter add the cumin seeds along with fenugreek seeds and sauté for 30 seconds.
Add the curry leaves and greens chilies along with sliced onions and sauté for 2 minutes.
When onions turn colour add the chopped tomato and sauté for 2 minutes.
Pour the mixture over the cooked dal.
Serve hot with Srilankan Yellow Rice or choice of your bread.