Dhal is a staple in many South Asian cuisines. Sri Lankan dhal is unique as it is cooked with coconut milk, a favorite ingredient in this island nation’s cuisine. This recipe calls for both "thick" and "thin" coconut milk. Traditionally, coconut milk is produced by squeezing freshly grated coconut. Thick coconut milk comes from the first extraction and thin coconut milk comes from the second extraction. However, this recipe uses coconut milk powder, which is the best substitute for fresh coconut milk.
This delicious Sri Lankan dhal can be served with white rice, naan, or even just some bread and butter. It pairs well with almost any other South Asian dish and is perfect for any season!
A note on several of the ingredients: coconut milk powder can be purchased online, or you may substitute canned coconut milk for thin coconut milk and canned coconut cream for thick coconut milk. Thai green chilies, curry leaves, and dried red Thai chilies are available at most Indian or other Asian grocery stores. Ceylon cinnamon sticks can be purchased online.
Ingredients
- 2 cups hot water
- 2 tablespoons coconut milk powder
- 8 ounces Masoor dal (red lentils)
- ½ medium yellow onion, thinly sliced
- 2 Thai green chilies**, slit in the middle
- ½ teaspoon turmeric powder
- 2 whole cloves
- 3 cardamom pods, gently bruised
- 1 inch-long piece Ceylon cinnamon stick
- 1 sprig of curry leaves (10-12 curry leaves)
- 1 tablespoon coconut oil
- ½ medium yellow onion, chopped finely
- 1 sprig of curry leaves (10-12 curry leaves)
- 6 garlic cloves, finely chopped
- 5 dried Thai red chilies, broken into pieces and seeds removed
- 1 teaspoon mustard seeds
- 1 teaspoon salt
Preparation
Thin Coconut Milk:
Dissolve the coconut milk powder in the hot water.
Dhal:
Wash and drain the lentils. Put the lentils into a saucepan with the sliced onions, green chilies, turmeric, cloves, cardamom, cinnamon stick,curry leaves, and thin coconut milk. Place the saucepan
on medium high heat and bring to a boil. Cover and cook on low heat until the lentils soften (do not let them turn mushy, 5-7 minutes.) Remove the saucepan from the heat
Thick Coconut Milk:
Dissolve the coconut milk powder in the hot water.
Tempering:
Heat the coconut oil in another saucepan. When the oil is hot, add the chopped onions, garlic, curry leaves, and dried red chilies. Once the onions begin turning golden brown, add mustard seeds and fry for a 1 minute until they begin to pop. Add the cooked lentils, thick coconut milk, and salt. Simmer uncovered until the dhal is thick (about 5 minutes). If desired, add more salt to taste. Remove saucepan from stove and serve warm.
