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–+ servings

Nanacy Rajapakes's Sri Lankan Dhal

You can use more or less coconut milk to taste. I suggest ½ to 1 cup for this amount of dhal. An alternate way to serve this is to omit the coconut milk but add enough water to make a thick coarse puree. Top with some thinly sliced onions and cracked red pepper that have been fried in a little ghee or oil until crispy. Canned coconut milk varies tremendously in quality. Look for a brand that has few (or no) ingredients other than coconut and water. My go-to brand is Aroy-D. See the Notes section below. Dhal can be made ahead and refrigerated, tightly covered. Reheat gently before serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 cup Mysore dhal
  • 1/3 small onion finely chopped
  • 1 small long thin green chile finely chopped
  • 3-4 curry leaves if available
  • 1/2 inch stick cinnamon broken
  • 1 1/2 teaspoons ground coriander seeds
  • 3/4 teaspoon ground cumin seed
  • 1/8 teaspoon turmeric
  • 1/2 - 1 cup coconut milk purchased or home-made
  • salt to taste

Method
 

  1. Wash and drain the dhal. Cover with cold water and soak for approximately three hours at room temperature. Refrigerate if it will soak longer.
  2. When ready to cook the dhal, drain and rinse again.
  3. Add fresh water to cover the dhal by approximately ½ inch.
  4. Add all the other ingredients except the coconut milk
  5. Simmer, partially covered, till soft, approximately 20-30 minutes.
  6. Most of the water should be absorbed by this point. If not, boil quickly uncovered to evaporate the excess.
  7. Add coconut milk and salt to taste.
  8. Simmer gently until slightly thickened. Taste and adjust salt.

Notes

Aroy-D is an excellent choice if you are going to purchase, and not make, coconut milk.
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