Sri Lankan Coconut Dal

Charmaine Lu -

  • 300g red lentils
  • 8 curry leaves
  • 1 bashed lemongrass stalk
  • 2 tbsp coconut oil
  • 4 cloves
  • 1 cinnamon stick, snapped in half
  • 1 chopped onion
  • 3 crushed garlic cloves
  • 2cm piece of ginger, grated
  • 3 finger chillies, sliced
  • 400ml tin of coconut milk
  • ½ tsp turmeric
  • ½ lime, juice only
  • 1.5 tsp sea salt
  • Cover the lentils with 750ml water and set aside. Meanwhile, heat the coconut oil in a large saucepan and cook the curry leaves and lemon grass for a couple of minutes. Add the cinnamon and cloves, stir-fry for a minute, then add the onion and cook for 10 mins to soften.
  • Add the chillies, ginger and garlic to the pan and stir-fry for 3 mins. Stir in the salt and turmeric, cook for 1 minute more, then add the lentils and water to the pan. Simmer for 20 mins, then stir in the coconut milk and lime juice. Gently cook until the lentils are creamy, then serve with rice or flatbreads and a scattering of coriander.
40 mins
4 serving