Srilankan Dal

Ingredients

• 200 g (1 cup)masoor dal (red lentils)
• 480 ml (2 cups)water
• 1/2 tspground turmeric
• 240 ml (1 cup)medium-thick coconut milk
• 1 small, choppedonion
• 1/2–1 tspcrushed garlic
• 1/2 tspfennel seeds
• 1/4 tspcumin seeds
• 1/4 tspmustard seeds
• 2, slit lengthwaysgreen chillies
• 1/2–1 tspcrushed red chilli
• to tastesalt
• 10–15 ml (2–3 tsp)oil, such as coconut oil

Instructions

1. 1

   Cook the lentils

   Rinse the dal three or four times. Put it in a pan with 480 ml water, the turmeric and salt. Bring to the boil, then turn the heat to its lowest setting and cook until tender, about 12–15 minutes.

2. 2

   Add coconut milk

   Lightly mash the cooked dal with the back of a spoon. Gradually stir in the coconut milk, then cook over a low heat for 6–8 minutes.

3. 3

   Make the tempering

   Meanwhile, heat the oil in a small frying pan and add the mustard, cumin and fennel seeds. Add the onion, garlic, green chillies and crushed red chilli; cook until the onion browns. Stir the tempering into the dal, then take it off the heat.

What is Sri Lankan dal?

Dal is a South Asian dish of lentils cooked until soft, with regional variations in seasoning and texture. This version pairs red lentils with coconut milk and a separately cooked tempering of spices, onion and chilli.

The coconut milk gives the dal a mellow, creamy quality, while the tempering brings aromatic seeds and heat. Though the supplied cuisine label is Indian, the recipe’s name and coconut-based preparation point to a Sri Lankan-style take.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 14g protein, 32g carbs, 18g fat.

The lentils provide most of the carbohydrates and plant protein, while coconut milk and oil contribute much of the fat. Serve a portion with vegetables, and add rice or roti according to how substantial you want the meal to be.

Choosing the lentils

Red lentils: masoor dal cooks quickly and softens into a tender, cohesive base. Rinse it several times to wash away loose surface starch and any dust.

Getting the consistency right

Gentle simmer: once the water comes to the boil, lower the heat and let the lentils cook steadily for 12–15 minutes. They should be tender enough to mash easily with the back of a spoon.

Coconut milk: stir it in gradually so it blends evenly with the dal. Keep the pan on a low heat for the final 6–8 minutes rather than letting it boil vigorously.

Building the tempering

Whole spices: add the mustard, cumin and fennel seeds to the hot oil first, giving them a brief moment to release their aroma. Watch closely so they do not burn.

Onion and chilli: cook these with the garlic and crushed red chilli until the onion browns, as directed. Stir the finished mixture through the dal so its flavour reaches every portion.

Balancing the heat

Chilli level: the recipe uses both fresh green chillies and crushed red chilli, so the result can be quite lively. Use the lower end of the crushed-chilli range for a milder bowl.

Serving the dal

Rice or roti: serve the dal alongside either to make a simple, satisfying meal. A fresh vegetable side can add crunch and contrast to its soft texture.

Recipe notes & tips

• Rinse the lentils three or four times before cooking.
• Keep the lentils at a gentle simmer after bringing them to the boil.
• Add the coconut milk gradually while stirring.
• Use the lower amount of crushed red chilli for a gentler heat.
• Stay close to the pan while the whole spices sizzle in the oil.

Variations

• Milder dal: use 1/2 tsp crushed red chilli and reduce the green chillies.
• More coconut flavour: use coconut oil for the tempering, as suggested in the recipe.
• Smoother texture: mash the cooked lentils a little more before adding the coconut milk.
• Thicker dal: simmer gently for a little longer, stirring so it does not catch.
• Herby finish: add chopped fresh coriander at the table.

Common mistakes to avoid

• Boiling hard after adding coconut milk: keep the heat low and stir gently.
• Burning the seeds: watch the pan and add the onion as soon as the spices become aromatic.
• Undercooking the lentils: check that they mash easily before moving on.
• Adding all the coconut milk at once: pour it in gradually and stir to combine.
• Overdoing the chilli: start with the lower amount, then adjust next time to suit your taste.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a pan, stirring and adding a splash of water if the dal has thickened.

Frequently asked questions