5 from 81 votes
Sri Lankan Red Lentil Curry
Sri Lankan Red Lentil Curry features red split lentils simmered in a spiced broth with fenugreek, black pepper, cayenne, mustard seeds, and curry leaves. Coconut milk and tomatoes lend creaminess and tang, while shredded coconut garnishes the dish. The curry can be enjoyed as a comforting soup or as dal served with rice or flatbread.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
2
Calories:
316 kcal
Course:
Soup
Cuisine:
Sri Lankan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 316
% 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.