A Sri Lankan dhal (dhal) dish is simple to prepare. This is a one-of-a-kind dhal with coconut milk, curry leaves, and spices. It’s vegan, gluten-free, and packed with protein.

Dhal, also known as parippu, is a mainstay of Sri Lankan cuisine. It’s a simple dish with a lot of flavors. It goes well with rice and curry, coconut roti, naan, or toast, which is my husband’s favorite. It goes well with any carb.

Ingredients

• Red lentils – Masoor dhal/daal/dhal
• Onion
• Ginger, Garlic
• Curry Leaves
• Tomato
• Coconut Milk
• Spice powders (Turmeric, Chili, Cumin, Coriander)
• Mustard seeds, Cumin seeds

Method

• Rinse the lentils first. Rinse thoroughly until the water flows clean.
• Bring the dhal, water, onion, tomato, spice powders, garlic, and salt to a boil in a saucepan.
• Cook, covered, until all of the water has evaporated and the dhal is tender.
• Simmer with coconut milk and more water.
• To enhance the flavor of the dhal, we add a tempering. Heat the oil, mustard seeds, cumin seeds, curry leaves, and dried chili bits in a small nonstick pan. Cook until the mustard begins to sputter.
• Combine this tempering with the dhal.