Its been four plus years since we updated this blog but better late than never. This lockdown period has truly allowed us to dig up old interests and spend more quantitative and qualitative time at home.
Having a mixed ancestry and parentage is advantageous in a lot of ways. One of it is the food. We get to taste different types of food at home. Below is our recipe to make Srilankan Dal Curry. I love it and enjoy it with different vegetable curries to go along with. My mom has earlier posted a similar recipe too with tomatoes though if you like them added.
This is a favourite among all of us at home. In fact, my aunts in Colombo and Canada are amazing cooks too and I can't wait to taste their food again someday soon.
Ingredients: 1 cup Red Lentils / Masoor Dal
7 to 8 nos Shallots sliced
2 to 3 Green Chilly slit
3 to 4 pods of garlic chopped
1/2 cup Thick coconut milk
Mustard and Cumin Seeds for Tempering
3 to 4 Red Chillies for Tempering
1 sprig curry leaves for Tempering
Oil for Tempering
Salt to taste
Water as per need
Method of preparation:
1. Wash the Red Lentils / Masoor Dal in at least three changes of water and until the water is transparent. Soak the lentils for at least half hour.
2. Heat a wok and add the Dal along with the water. Add in the Shallots, Green Chillies, Garlic, Turmeric powder and some curry leave. Stir it well and leave it to cook for 15 - 20 mins.
3. Check if cooked well, add half the coconut milk, salt to taste and half cup of water, stir and leave it to cook again if needed for a few mins.
4. Once cooked, add the balance coconut milk, stir and turn off the flame. For the Tempering: 1. Heat oil in a tiny wok and add the Mustard and Cumin seeds
2. Once it starts to splutter, add in the red chillies and curry leaves
3. Mix the above into the Dal curry
Having a mixed ancestry and parentage is advantageous in a lot of ways. One of it is the food. We get to taste different types of food at home. Below is our recipe to make Srilankan Dal Curry. I love it and enjoy it with different vegetable curries to go along with. My mom has earlier posted a similar recipe too with tomatoes though if you like them added.
This is a favourite among all of us at home. In fact, my aunts in Colombo and Canada are amazing cooks too and I can't wait to taste their food again someday soon.
Ingredients: 1 cup Red Lentils / Masoor Dal
7 to 8 nos Shallots sliced
2 to 3 Green Chilly slit
3 to 4 pods of garlic chopped
1/2 cup Thick coconut milk
Mustard and Cumin Seeds for Tempering
3 to 4 Red Chillies for Tempering
1 sprig curry leaves for Tempering
Oil for Tempering
Salt to taste
Water as per need
2. Heat a wok and add the Dal along with the water. Add in the Shallots, Green Chillies, Garlic, Turmeric powder and some curry leave. Stir it well and leave it to cook for 15 - 20 mins.
4. Once cooked, add the balance coconut milk, stir and turn off the flame. For the Tempering: 1. Heat oil in a tiny wok and add the Mustard and Cumin seeds
2. Once it starts to splutter, add in the red chillies and curry leaves
3. Mix the above into the Dal curry
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