Follow these steps for perfect results
Cooking Oil
Onion
finely sliced
Dried Red Chilies
chopped
Shrimp Paste
Turmeric Powder
Red Lentils
Curry Leaves
Coconut Milk
Vegetable Stock
made with a cube
Cinnamon Sticks
whole
Lemongrass
white part only
Heat cooking oil in a heavy pan.
Fry finely sliced onion until golden brown.
Set aside half of the fried onions for garnish.
Add chopped red chilies, shrimp paste, and turmeric powder to the pan.
Cook for 2 minutes.
Add red lentils, curry leaves, coconut milk, vegetable stock, cinnamon stick, and lemongrass to the pan.
Stir to mix all ingredients together.
Bring to a boil.
Reduce heat and simmer uncovered for 40 minutes.
Discard cinnamon stick and lemongrass.
Garnish with the remaining fried onions.
Serve hot.
Expert advice for the best results
Soak lentils for 30 minutes before cooking to reduce cooking time.
Adjust the amount of chili to your spice preference.
For a richer flavor, use full-fat coconut milk.
Garnish with fresh cilantro for added freshness.
Everything you need to know before you start
15 minutes
Dahl can be made ahead of time and reheated.
Serve in a bowl garnished with fried onions and fresh cilantro.
Serve with rice or roti.
Serve as a side dish or main course.
Aromatic white wine that complements the spices.
Hoppy beer that cuts through the richness.
Discover the story behind this recipe
Dahl is a staple food in Sri Lanka, often served as a side dish or main course.
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