Srilankan Dhal Curry

Srilankan dhal curry is a very delicious side dish that can be served with rice and roti. The dash of coconut milk creates the magic. It’s simple and versatile, and you can chuck in a few veggies to make a variation. Usually, the dal/paruppu that I make in our household does not include coconut milk. There are other curries where we add coconut milk, though. The first time, I wasn’t sure how this is going to taste, but it just pleasantly surprised me. Add some stir-fried veggies/poriyal on the side to make it even more delightful.
It’s a crowd-pleaser, and even little kids will love it- That’s my promise!

Ingredients:
200 grams- red lentil (masoor dhal)
½ teaspoon – turmeric
1 medium size onion
1 medium size tomato
5 pods of garlic
2 dry red chillies
1 green chilli
½ teaspoon of chilli powder
¼ cup thick coconut milk
2 tsp ghee/coconut oil
2 springs of curry leaves
Coriander leaves to garnish
Spices- mustard seeds, jeera
Method:

1. Soak masoor dhal for nearly 2 hours
2. Add dhal, water,1/2 chopped onion,1/2 chopped tomato, 1 green chili, 3 pods of garlic, turmeric
   powder, salt to taste
3. Cook the above with a lid on a medium flame
4. In a separate pan, add oil/ghee. Once it heats up add in the spices and lower the flame.
5. Allow the spices to splutter and immediately add curry leaves, dry red chilies, and remaining ½
   chopped onion.
6. Once the onion becomes transparent, add the ½ chopped tomato, and chilli powder. Keep the lid on and cook until the tomatoes become soft.
7. Meanwhile, check on the dhal mixture if it is cooked (we are looking at a flaky consistency here but if you like mushy, go for it)
8. Now combine both dhal and onion mixture and mix well. Allow it to boil.
9. Finally, add the coconut milk and garnish with coriander leaves.

–Sudha Suresh based in Melbourne is a health-conscious food enthusiast and recreates cherished recipes from her grandmother’s kitchen.