Sri Lankan Dahl Food

PARIPPU THEMPARADUWA (DAL WITH CURRY LEAVES)

Steps:

• Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.
• Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.
• Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.
• In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add 1/4 cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren't meant to be eaten but can be served with the dal, then discarded after the meal.

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.