My Sri Lanka

Sri Lankan dhal curry, also known as parippu curry, is a delicious and comforting dish made with red lentils (masoor dhal), coconut milk, and a blend of aromatic spices. Here's a basic recipe to make Sri Lankan dhal curry:

Ingredients:

1 cup red lentils (masoor dhal)
2 cups water
1 cup thick coconut milk
1 onion, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, grated
1-2 green chilies, chopped (adjust according to spice preference)
1 tomato, chopped
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 sprig curry leaves
Salt to taste
2 tablespoons vegetable oil

Instructions:

Rinse the lentils under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. When the seeds start to splutter, add the chopped onions, minced garlic, grated ginger, chopped green chilies, and curry leaves. Sauté until the onions turn translucent.
Add the chopped tomato and cook until it softens.
Stir in the turmeric powder and salt. Mix well.
Add the rinsed lentils to the pot and stir to combine with the onion-tomato mixture.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the lentils are cooked and soft.
Once the lentils are cooked, stir in the coconut milk. Let the curry simmer for another 5 minutes, stirring occasionally.
Taste the curry and adjust the seasoning if necessary.
Serve the Sri Lankan dhal curry hot with rice or roti.

Optional:

You can garnish the dhal curry with chopped coriander leaves or a squeeze of lime juice before serving for added freshness.
Adjust the amount of green chilies according to your spice preference.
Some variations include adding diced vegetables like carrots, potatoes, or spinach for added texture and nutrition. Simply add them along with the lentils and adjust the cooking time accordingly.