Dhal is an essential component in most meals in Sri Lanka, be it breakfast, lunch or dinner. It goes well with rice, string hoppers, pittu, breads or thosai. Different parts of Sri Lanka have their own preparation styles for dhal. The below recipe is based on the dish commonly made in Jaffna, which is in the north of Sri Lanka.

Preparation and cooking time: 30 minutes

Diet: Gluten free, dairy free, vegan                     

Serving: serves 4

Ingredients

• 1 cup dhal
• 1 cup water
• 1tsp salt
• ½ tsp turmeric
• 1 big onion, sliced
• 2 green chillies, sliced in half
• 2tbsp oil
• ½ tsp mustard
• ½ tsp fennel seeds
• 2 red dried chillies, cut into small pieces
• 2 sprigs of curry leaves
• 3 garlic cloves, chopped
• ½tsp cumin seeds
• ½tsp peppercorns
• ½ cup coconut milk, alternatively 1.5tbsp coconut cream with 1/2  cup water

Instructions

1. Wash the lentil 2-3 times, then soak for 10 minutes. Meanwhile you can prepare the other ingredients.
2. After soaking it for 10 minutes, wash and add in a cooking pot with 2/3 of sliced onion, green chillies, 1 sprig of curry leaves, salt, turmeric and 1 cup of water.
3. In a blender or mortar add the peppercorns, cumin seeds and garlic and prepare a coarse paste.
4. Add this paste into the cooking pot and stir well.
5. Cover and cook on medium high heat for 10-15 minutes.
6. You will start to see the colour of the dhal change from orange to yellow, while it is expanding and absorbing the water.
7. Add the coconut milk, stir well and bring it to simmer in low fire.
8. Meanwhile for tempering, in a small pan add the oil and heat up. Add the mustard seeds, and once you hear the cracking sound add cumin seeds, the remaining sliced onions, curry leaves and sliced red chillies.

Add the tempered onion and other ingredients with the dhal and serve.