Sri Lankan Red Lentil Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
316 kcal
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Course
Soup
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Cuisine
Sri Lankan
Sri Lankan Red Lentil Curry
Description
This curry begins with washing and soaking red lentils. A spice blend is ground from fenugreek, black peppercorns, cayenne or dried chilies, and turmeric for fragrant heat. Mustard seeds and curry leaves are toasted in oil to release aromas before adding onion and cinnamon stick. Lentils, water, salt, and coconut milk are added and simmered partially covered until tender.
Chopped tomatoes and lemon juice are stirred in and cooked until flavors meld. The result is a mildly spicy, creamy lentil dish with a balance of earthy, pungent, and tangy notes. Garnishing with shredded coconut adds subtle texture and flavor contrast. This curry serves well as a restorative soup or with customary rice or breads for a filling meal.
The recipe allows variations such as omitting onion, increasing coconut milk for creaminess, adding vegetables, or preparing it quickly in a pressure cooker. These options provide flexibility depending on preference or time.
Ingredients
- 3/4 cup red lentils masoor dal - these are split lentils (red/pink)
- 1/4 tsp fenugreek seeds
- 1/3 tsp black peppercorns
- 1/3 tsp cayenne powder or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot, or to taste
- 1/4 tsp Turmeric
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 6 to 8 curry leaves fresh or frozen or dried
- 1/2 red onion chopped, small
- 2 inch cinnamon stick
- 1 1/2 cups water
- 3/4 tsp salt or to taste
- 1/4 cup coconut milk or other non dairy milk
- 1 tomato finely chopped
- 1/2 to 1 tsp lemon juice
- 1 tbsp coconut shredded
Instructions
- Wash and soak the red lentils.
- Grind the fenugreek, black pepper, cayenne/red chilies, turmeric into a powder and keep aside.
- In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds.
- Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
- Drain and add the lentils to the saucepan. Add water, salt and coconut milk. Mix in. Partially cover and cook for 12 to 14 minutes.
- Add in the tomatoes, lemon juice, taste and adjust salt and spice. Lower the heat to low. Cover and cook for 12 to 15 minutes. Stir once in between.
- Garnish with shredded coconut and pepper flakes (optional). Serve as a soup with crackers or as dal with rice or flatbread.
Notes
- You can omit the onion or substitute it with shredded squash if preferred.
- Adding extra coconut milk instead of water will make the curry creamier.
- Chopped vegetables can be incorporated for added nutrition and texture.
- For a quicker version, use a pressure cooker or Instant Pot as advised, adjusting cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 893mg | 37% |
| Potassium | 806mg | 17% |
| Fiber | 19g | 76% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 35mg | 39% |
| Calcium | 66mg | 7% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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