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This is just one version of the many dahls we ate while on a tour of Sri Lanka. Restaurants advertise a dish called 'Rice and Curry'. When it comes, you realise you have a small feast in front of you, as usually at least 5 curries are served alongside the rice, as well as a few sambals and poppadums thrown in for good measure! . Serves 2 Preparation Time: . |
| 1 cup red or small yellow lentils | 1 teasp turmeric |
| 1 red onion, chopped | 1 teasp chili powder |
| Small amount pandan leaf, cut into small pieces | 1 teasp curry powder |
| Sprinkle of black mustard seeds (very small seeds) | 1/2 cup coconut milk |
Heat a small amount of oil in a heavy based frying pan. Add the onion, pandan leaf and black mustard seeds, and fry gently until the seeds begin to pop.
Add the turmeric and stir. Add the lentils and stir.
Add the chili powder, curry powder and coconut milk.
Cover and simmer for at least 15 minutes, or until the lentils are very soft, and the mixture is a bit like porridge. Add more coconut milk if the mix becomes too dry.
I find that dahls tend to improve in flavour if left overnight, so I usually make enough for a couple of meals.