This Colombo-approved dhal curry captures the creamy-coconut magic of Sri Lankan home kitchens. Learn the thuna paha tempering technique (that explosive sizzle of mustard seeds, curry leaves & roasted spices!), the secret tamarind twist that balances richness, and why red lentils beat yellow for authentic texture. Serve with kottu roti for pure comfort!
⭐ Why This Recipe Works
✔ Double tempering technique for layered flavors
✔ Perfect coconut milk balance (not too rich, not too thin)
✔ Naturally vegan & gluten-free
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 30-40 minutes
Ingredients:
- 1 cup red lentils (masoor dal), rinsed
- 2 cups water
- 1/2 teaspoon turmeric powder
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, finely grated
- 2-3 green chilies, slit lengthwise (adjust to your spice preference)
- 1 sprig of curry leaves
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 cup thick coconut milk
- Salt to taste
- 1 tablespoon vegetable oil
- Optional: 1 small tomato, chopped
- Optional: Maldive fish flakes (umbalakada), a small pinch
Equipment:
- Medium saucepan
- Small frying pan
Instructions:
Step 1: Rinse the lentils.
- Thoroughly rinse the red lentils under cold running water until the water runs clear. This helps remove any impurities.
Step 2: Cook the lentils.
- Place the rinsed lentils in a medium saucepan. Add 2 cups of water and turmeric powder. Bring to a boil, then reduce heat and simmer, uncovered, for about 15-20 minutes, or until the lentils are soft and slightly mushy. Stir occasionally and add more water if needed to prevent sticking.
Step 3: Prepare the aromatics.
- While the lentils are cooking, chop the onion, mince the garlic, grate the ginger, and slit the green chilies. If using, chop the tomato.
Step 4: Temper the spices.
- Heat vegetable oil in a small frying pan over medium heat. Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves. Fry for a few seconds until fragrant. Be careful not to burn the spices.
Step 5: Sauté the aromatics.
- Add the chopped onion to the frying pan and sauté until translucent, about 2-3 minutes. Then add the minced garlic and grated ginger and sauté for another minute until fragrant.
Step 6: Combine with lentils.
- Pour the sautéed aromatics and spices into the cooked lentils. Add the slit green chilies (and chopped tomato and Maldive fish flakes, if using). Stir well to combine.
Step 7: Add coconut milk.
- Stir in the thick coconut milk. Bring the curry to a gentle simmer and cook for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together. Do not boil vigorously after adding coconut milk, as it may curdle.
Step 8: Season and serve.
- Season the dhal curry with salt to taste. Stir well and simmer for another minute. Serve hot with rice, roti, or other Sri Lankan accompaniments.
💡 Amma’s Pro Tips
✔ Creamier texture: Blend ¼ of the cooked dhal before adding tempering
✔ No pandan? Substitute with 1 kaffir lime leaf
✔ Extra umami: Add 1 tsp Maldive fish flakes (optional)
🍽️ Traditional Serving Style
- With red rice and papadum
- As part of a rice & curry spread:
- Eggplant moju
- Gotu kola salad
- Fish ambul thiyal
🌡️ Storage
- Fridge: 3 days (thickens – thins with water when reheating)
- Freeze: 1 month (without second tempering – add fresh when serving)
📊 Nutrition (Per Serving)
Calories: 240 | Protein: 9g | Fiber: 6g
Enjoy your delicious Sri Lankan Dhal Curry!
THANK YOU for Visiting Savory Life Recipes!
👉 If you loved this recipe, please share it on Pinterest, Facebook, or Instagram!
