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Dhal – Lentil Curry from Sri Lanka

2020-01-05

Dhal – Lentil Curry from Sri Lanka

Some of you have probably noticed that Andi recently traveled to Sri Lanka with his backpack. He not only had delicious vegan food for 3 weeks, but also did a really good cooking class. This forms the base of the Sri Lankan recipes, which you will encounter more and more often in the next few weeks. First we present the lentil curry dhal. Dhal is the main source of protein for many residents of Sri Lanka (and India) and is served with almost every meal. So you eat it in the morning, at noon and in the evening.

Dhal is very quickly prepared. The fast-boiling red lentils are used, which are actually more of an orange hue. But never mind. In addition to the lentils, all you really need is a few spices. You will definitely have some of them at home anyway. Experience has shown that fresh curry leaves are very difficult to get in Germany. In larger Asia or India shops you can often find bags with dried curry leaves. They also give off a decent aroma when cooking. The curry leaves can also be omitted if necessary. All the other ingredients should be easy to find even in the countryside or in smaller towns.

Classic Sri Lanka side dishes are for example coconut sambal and kale mallung. For a traditional rice and curry menu you could also serve beetroot curry and/or spinach curry with it.

Before we continue with the recipe, a matter of our hearts: If you want to go to Sri Lanka despite or precisely because of the recipe or if you get on a plane for other reasons, please think of a CO2 offsetting of your flight. It can be done easily for example via atmosfair and offsets for the negative consequences (at least partly) with climate protection projects elsewhere. It is still best not to fly at all, but any flight with offsetting is better than one without. Thank you! <3

Dhal – Lentil Curry from Sri Lanka

Servings: 4
Cost per Serving: 0,80 €

Ingredients

Dhal

  • 200 g red lentils
  • 500 ml water
  • 100 ml coconut milk
  • 1 small stick cinnamon
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp salt

Spice Oil

  • 3 garlic cloves
  • 1/2 red onion
  • 1 tsp brown mustard seeds
  • 1 green chili
  • 1 red chili, dried
  • 10 curry leaves
  • 3 tbsp coconut oil, alternatively: vegetable oil

Preparation

  • Wash the lentils. Place in a saucepan with the remaining dhal ingredients and bring to a boil at medium to high temperature. Switch the temperature down a little and let it simmer for about 15 minutes with the lid closed.
  • In the meantime, finely chop the garlic, onion and fresh chilli. Fry all the ingredients of the spice oil in a small pan at medium temperature for a few minutes. If they slowly begin to take colour, add to the dhal and mix everything well.
  • Let simmer for another minute. Serve with rice or bread and other side dishes such as coconut sambal or kale mallung.

Song of the recipe:

The Dhal is based on a recipe from a cooking class in Ella (Sri Lanka). There the Tomorrowland Hostel is definitely the place to be. The song was played at the hostel already before breakfast in the morning. Why? Absolutely no idea. 😉

Dhal – Lentil Curry from Sri Lanka

Dhal – Lentil Curry from Sri Lanka

Dhal – Lentil Curry from Sri Lanka

Related Posts:

  1. Sri Lankan Beetroot Curry
  2. Kohlrabi Curry with Roasted Chickpeas
  3. Vegan Chicken Korma

Kategorie: Indian Recipes, Mains

Previous Post: « Our Favourite Ingredients for Vegan Cooking
Next Post: Coconut Sambal (Pol Sambol) »

Reader Interactions

Comments

  1. RAJESH N RATHOD

    2020-08-29 at 20:25

    TASTY -RUSTIC -MOUTHWATERING

    Reply
    • Andi

      2020-08-29 at 22:02

      Thanks Rajesh! 🙂

      Reply

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Die vielleicht beste Art Tofu zu essen. Mapo Tofu Die vielleicht beste Art Tofu zu essen. Mapo Tofu kombiniert samtig weichen Tofu mit einer unglaublich würzigen Sauce und ist daher seit dem 19. Jahrhundert völlig zurecht ein echter Klassiker der Szechuan-Küche. 🥡🥢

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Süß, sauer und auch würzig. Unser Rhabarber Chu Süß, sauer und auch würzig. Unser Rhabarber Chutney macht zum Beispiel als Brotbelag, als Dip zum Grillen, zur veganen Käseplatte oder im Salatdressing eine gute Figur.

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Das lange Osterwochenende steht vor der Tür. Viel Das lange Osterwochenende steht vor der Tür. Vielleicht ja genau der richtige Zeitpunkt, um mal wieder einen Karottenkuchen zu backen. 🐰🥕

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Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute e Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute ein paar vegane Pastéis de Nata. 🇵🇹 Und was gönnst du dir?

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Unser Bärlauch Zupfbrot ist nicht nur optisch ein Unser Bärlauch Zupfbrot ist nicht nur optisch ein echter Hingucker und daher zu Recht schon jetzt ein richtiger Klassiker der kurzen Bärlauch Saison. Ab damit auf die To-Do-Liste: ✅

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Mit nur 5 Zutaten in maximal 15 Minuten zubereitet Mit nur 5 Zutaten in maximal 15 Minuten zubereitet. Unsere vegane Miso Pasta mit Erbsen ist das perfekte Vorratsessen nach einem langen, anstrengenden Tag. 💚

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