Quick take: Dhal curry is the weeknight anchor of a Sri Lankan rice-and-curry plate. It is inexpensive, comforting, and forgiving, which makes it the best first recipe for new readers.
Ingredients
- 1 cup red lentils, rinsed
- 2 cups water
- 1/2 tsp turmeric
- 1 small onion, sliced
- 2 garlic cloves
- 6 curry leaves
- 1/2 cup coconut milk
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried chili
- Salt to taste
Method
- Rinse lentils until the water runs mostly clear.
- Simmer lentils with water, turmeric, onion, garlic, curry leaves, and salt until soft.
- Stir in coconut milk and simmer gently.
- In a small pan, bloom mustard seeds, cumin, dried chili, and onion in oil.
- Pour the tempering over the dhal and stir lightly.
Cook's notes
- For thicker dhal, simmer uncovered for a few extra minutes.
- For a lighter version, use more water and less coconut milk.
- Serve with rice, coconut sambol, and a quick vegetable curry.
Serving idea
Serve this with steamed rice, dhal, coconut sambol, and one fresh or pickled side. If you are cooking for the first time, make one curry and one sambol instead of trying to build a full feast.
Recipe note: ingredient brands, spice heat, coconut milk thickness, and cookware vary by country. Taste as you cook, and adjust salt, lime, chili, and coconut milk to your kitchen.