During my travels through Sri Lanka, I ate a lot of dhal. Our tour guide gave me the recipe for coconut dhal and now that I’ve mastered it at home, it’s absolutely going to be on a regular rotation at my joint.
This vegetarian dish is a staple in Sri Lankan cuisine. It’s easy to make, hearty, filling and packed full of flavour.
The beauty about dhal is you can alter it to your taste. You can increase or decrease the amount of chilli, use green chillies instead of red if you can handle more heat, or you could add extra curry leaves for a stronger flavour. I went a little light on with chilli the first time around and found I liked it a lot better when I made it again with extra heat.
I had to really look around for fresh curry leaves. When I found them at the supermarket, it was in a pack with WAY more leaves than I needed. The good news is these freeze well so if come across a bunch, pop them in a sandwich bag and store in the freezer for next time.
- While these instructions are for a thermal cooker, it’s just as easy to make dhal in a pot on the stove.
- I cooked the dhal for 30 minutes as I like it with a bit of texture. If you prefer a softer consistency, cook it for 40 minutes.
- 225g yellow lentils, dried
- 1 red onion
- 3 garlic cloves
- 3 red chillies
- 2 Tbs oil
- ¼ tsp turmeric powder
- 1 ½ tsp salt
- 1 tsp mustard seeds
- 5 fresh curry leaves
- 400ml coconut milk
- 270ml coconut cream
- Rinse the lentils. Peel and quarter the onion and peel the garlic cloves.
- Insert the ultrablade and add the onion, garlic and chillies. Chop at speed 11 for 10 seconds.
- Remove the ultrablade and replace with the mixer blade. Add the oil, turmeric, salt, mustard seeds and curry leaves. Remove the stopper and set the P1 slow cook program at 130°C for 5 minutes.
- Add the lentils, coconut milk and coconut cream. Set the P3 slow cook program at 90°C for 30 minutes, with the stopper in.
- Serve with naan bread or rice.
Are you making this at home? Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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