Follow these steps for perfect results
Turmeric powder
Mustard seeds
Cinnamon Stick
Salt
to taste
Onion
chopped
Red Chilli flakes
Arhar dal
soaked
Methi Seeds
Coconut milk
Curry leaves
Black Peppercorns
whole
Coarsely pound the fenugreek seeds and whole black peppercorns.
Heat a pressure cooker with oil.
Add cinnamon stick, pounded fenugreek seeds, and black peppercorns to the hot oil.
Fry until they sizzle for a few seconds.
Add curry leaves and mustard seeds and allow them to crackle.
Add onions and sauté until softened.
Add dry red chilli flakes and coconut milk.
Add soaked toor dal and a cup of water.
Add salt to taste.
Pressure cook for around 4 whistles.
Serve hot with rice and side dishes.
Expert advice for the best results
Adjust the amount of chilli flakes to control the spiciness.
Soaking the dal helps in faster cooking.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve in a bowl garnished with fresh coriander and a dollop of coconut cream.
Serve with rice
Serve with roti
Serve with a side of vegetables
Balances the spice
Discover the story behind this recipe
Commonly eaten as a staple dish in Sri Lankan cuisine.
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