Dhal curry

Dhal curry

Parippu

By
From
S is for Sri Lankan
Serves
6
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
175g red split lentils, well rinsed
1 onion, finely sliced
5cm ginger, peeled and minced
3 garlic cloves, minced
1 green chili, deseeded and finely sliced
1 tablespoon Sri lankan curry powder
1 teaspoon salt
200ml coconut milk
2 tablespoons vegetable oil
2 teaspoons mustard seeds
2-3 dried red chilies
8 curry leaves
1/2 lime, juiced

Method

  1. Place the lentils, onion, ginger, garlic, green chili, curry powder and salt in a saucepan and cover with 800ml boiling water. Bring to the boil, then cover and simmer for 30 minutes until the lentils are soft. Stir in the coconut milk, return to the boil, then turn off the heat.
  2. Heat the oil in a small frying pan until very hot. Add the mustard seeds, red chilies and curry leaves and fry until the mustard seeds pop. Pour into the dhal immediately.
  3. Taste the dhal and season as needed with the lime juice and salt. Serve hot.
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