Sri Lankan Style Coconut Dhal

If it´s as hot where you are as it is here right now, you may be wondering why I´m suggesting making dhal. Well, apart from the fact that it’s delicious, it´s because this particular recipe, which I came across on Instagram @johngs , is so quick and easy to make. I love, love curries and dhals but they can be quite labour intensive and summer is not the time for that.

In this coconut dhal recipe, everything goes into the pot at once and simmers away till it´s ready. There’s a last minute tadka, or tempering, which is a final splash of spice infused oil but all in all, it´s a very simple dish to prepare and surprisingly fresh and light.

I like it with rice or naan, pickled red onion and a chopped salad of crunchy veg and crisp apple seasoned with salt, lime and cilantro.

Sri Lankan Style Coconut Dhal

Ingredients

Serves 4

• 200g red lentils
• 300g tomatoes finely chopped
• 1 onion finely chopped
• 4 cloves garlic, crushed
• 3 cm ginger, grated
• 1 tsp turmeric
• 1 tsp chilli powder
• 1/4 tsp ground fenugreek
• 1 x 400g can coconut milk
• 200ml just boiled water

• Juice of 1 lime
• Salt

For the tadka

• 3 tbs vegetable oil
• 3 cloves garlic, finely sliced
• 2 tsp mustard seeds
• 2 mild dried red chilles
• A handful of curry leaves (preferably fresh, but if not, dried)

Optional pickled red onion

• 1/2 red onion thinly sliced
• Juice of 1 lemon or lime
• Big pinch of salt

Method

Begin by rinsing the lentils. Keep rinsing and moving it around with your hand till the water runs clear.

Put the lentils, tomatoes, onion, garlic, ginger , turmeric, chilli powder, fenugreek, coconut milk and water into a pan with a big pinch of salt. Mix well and bring to the boil over medium heat. Cover, reduce the heat to low and cook, stirring occasionally. Cook for 20 minutes, give it a good stir and cook for another 20 minutes until the dhal is thick and soft.

If making the pickled red onion, simply mix the ingredients in a small bowl and set aside. It will turn pink.

When the dhal is ready, take a small saucepan and heat the tempering oil over a high heat. Add the garlic and mustard seeds and sizzle for 30-40 seconds, then add the chilli and curry leaves. Mix and keep sizzling for another 20 seconds. Take off the heat, pour over the dhal and mix well.

Squeeze in the lime juice, check for salt and enjoy!

Btw, I recommend following @johngs (John Gregory Smith) on Instagram for more fantastic recipes!