Wednesday, February 25, 2015

Srilankan style Masoor Dal Curry

This is like the Dal Fry in India but my children always said that this was more tastier.  Whenever I visit my brothers' homes, this is a must in their lunch. Best when served with rice.

Masoor Dhal Curry


1 cup masoor dhal
50 gm baby onions
2 green chilies
6 flakes garlic
1 sprig curry leaves
1 small tomato
½ tsp turmeric powder
½ cup thick coconut milk (Dabur coconut milk)
salt to taste.

Ing to Temper: 

2 tsp gingelly oil
½ tsp mustard seeds
2 red chilies
1 sprig curry leaves


Wash & soak the dhal for 20 minutes. Add turmeric powder, chopped onion, chopped green chilies, chopped garlic, chopped curry leaves & a cup of water. Cook until dhal is soft. Add more water if required. Mash the dhal lightly & add salt & the coconut milk along with ½ cup water. Cook for 5 more minutes & remove. Heat oil in a separate pan & temper all the tempering ingredients & add to the dhal & mix. Serve with steamed rice & curry or idiappam.

Masoor Dal Curry

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