The most staple Sri Lankan curry of all.
Extremely delicious and healthy and best of all it's vegan, fluent free and high in protein and fibre.
This traditional creamy dhal curry takes only 20- 30mins. It's made from first boiling red lentils in water then adding coconut milk, fried garlic and ginger along with authentic spices such as brown mustard seeds, fenugreek and curry powder mix.
You can add chilli flakes or green chilli for more spice.
Dhal curry is such a versatile dish you can have it morning, evening and night. It goes perfect with either rice, roti, naan bread, chapati or you could simply have it on its own!
1 cup Lentils
1 1/2 cup Water
1 medium Red Onion (finely chopped)
1 Tomato (diced)
3 Garlic Cloves (chopped)
A thumb of Ginger (chopped)
1 Green Chilli (optional)
Handful of Spinach (optional)
4tbs of Coconut Milk Powder + 200ml boiled water
1 packet of H&B Sri Lankan Dhal Curry Spice Mix
1/2tsp Chilli Flakes
1/2tsp Brown Mustard Seeds
Salt and Pepper to taste
Start by washing and rinsing the lentils until the water runs clear.
Into a cooking pot, add 1 1/2 cups of water with the lentils and bring to a boil.
Then add the Dhal Spice Mix and keep stirring for 5mins allowing the lentils to cook through.
Meanwhile, fry over a medium heat, the chopped onion, tomato, garlic and ginger until the garlic becomes a golden brown and the onions softens. Then add the chilli flakes and mustard seeds an cook for a 3mins.
Mix together the coconut powder and 200ml of boiled water then add the milky mixture to the lentils along with the onion spice mixture and combine all the ingredients.
Lastly add your spinach and green chilli to the pot and cook until the spinach had wilted.
Add salt and pepper to taste.
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Enjoy your meal and Thank you for visiting. Come again soon!