Sri Lanka Dry Dhal Curry Recipe - Serves 4

Sri Lanka Dry Dhal Curry Recipe

411 calories each serving (609 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


200g (7 oz or 1 cup) masoor dhal, washed and rinsed under cold water
2 small onions, peeled and finely chopped
2 fresh green chillies, finely chopped
20 curry leaves
1 teaspoon (5ml) chilli powder
1/4 teaspoon (1ml) ground turmeric
1 teaspoon (5ml) curry powder
1 teaspoon (5ml) fenugreek seeds
5cm (2 inch) cinnamon stick
1/2 teaspoon (2.5ml) salt
1 cup (250ml or 9 fl oz) coconut milk
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) black mustard seeds
1/8 teaspoon (0.5ml) chilli powder
1 small onion, peeled and finely chopped


Put the masoor dhal, 1 of the small onions, fresh green chillies, curry leaves, chilli powder, turmeric, curry powder, fenugreek seeds, cinnamon stick, salt and half of the coconut milk into a large saucepan (you need one with a lid), mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer until the dhal is cooked (15-20 minutes) stirring every few minutes
Add the rest of the coconut milk, mix well, bring back to a simmer and simmer (uncovered) until the curry is dry (5-10 minutes), stirring often
Once the curry is dry, remove from the heat, cover and set aside
Heat the vegetable oil in a small saucepan over a medium heat
Add the black mustard seeds, chilli powder and second small onion, mix well and saute until the onion is cooked and soft (5-9 minutes)
Remove the small saucepan from the heat and set aside
Quickly heat the large saucepan again until the dal is hot, stirring a couple of times and then remove from the heat again
Tip the contents of the small saucepan into the large saucepan and mix well
Serve immediately

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Recipe submitted on 1 January 2015

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