Sri Lankan Coconut Dhal Curry Food

SRI LANKAN COCONUT DHAL CURRY

Steps:

• Rinse the lentils.
• Heat water and lentils along with the turmeric. Bring to a boil, turn down to a simmer and cook until just cooked, 30-45 minutes. Skim off and discard any foam that rises.
• Add coconut milk.
• While the lentils are cooking, heat oil in a saute pan until shimmering.
• Add mustard seeds, once they start to pop add the cumin and fenugreek seeds and sauté for 30 seconds.
• Add sliced onions, curry leaves (if using), green chilies and salt.
• Sauté for 5 minutes on low heat until the onions are soft.
• Add tomatoes (if using) and sauté 2 minutes.
• Add cooked onions and spices to cooked lentils.
• Mix all together, add lime juice.
• Taste to adjust salt. Enjoy!

SRI LANKAN DAHL

Steps:

• In a heavy pan heat the oil and fry the onion till golden brown.
• Put half of the onions aside and save for garnish.
• Add the chillies, shrimp paste, and turmeric and cook for 2 minutes.
• Add the lentils, curry leaves, coconut milk, stock, cinnamon stick and lemon grass. Stir to mix all the ingredients together.
• Bring to the boil, reduce the heat and simmer for 40 mins, uncovered.
• Discard the cinnamon stick and lemon grass stalk.
• Garnish with the remaining onions and serve.

SRI LANKAN BRAISED ROOTS STEW & COCONUT DHAL DUMPLINGS

Steps:

• To make the curry powder: In a dry frying pan, toast the rice until it's browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container. Will keep for 2-3 weeks.
• Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chilli, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the veg are tender.
• For the dumplings, boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.