Sri Lankan coconut dhal
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This Sri Lankan coconut dhal is one of my go to weeknight dinners because it comes together in just 50 minutes and costs almost nothing to make. Red lentils are packed with protein and fiber, so you get a really satisfying meal that keeps you full for hours. The combination of warm spices, creamy coconut milk, and a squeeze of fresh lemon creates this incredible depth of flavor that tastes like you've spent all day cooking. It's comfort food at its finest, and honestly, once you make it once, you'll find yourself craving it constantly.
Ella x
Ingredients
- 200 gramsred split lentils
- 1echalion shallots(echalion shallot, finely chopped)
- 1garlic clove(finely chopped)
- 1dried curry leaves
- 1cinnamon stick
- 1green chilli(finely chopped (deseeded, if liked))
- 1 tsphot curry powder
- 1 tspsalt
- 400 mlscoconut milk
- ½lemon(juice, plus more to taste)
- 1coriander(leaves, to garnish)
Detail level
Instructions
- 1
Rinse the lentils well in several changes of water until it runs clear. Put the lentils and all the ingredients except the lemon juice and coriander in a medium saucepan. Add 400ml water to the pan then bring to the boil.
- 2
Turn down and simmer gently, stirring occasionally, for 30-35 minutes, until the lentils are soft. Season with the lemon juice and more salt, if needed. Serve with steamed basmati rice, if liked, and scatter with the coriander leaves.
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