Sri Lankan dal with coconut

Method

1. Chop the onion finely and crush the garlic. Slice the green chilli, taking out the seeds for less heat, and rinse the red lentils in a sieve until the water runs clear.
2. Warm the olive oil in a large pot over a medium heat and add the mustard seeds. As soon as they begin to pop, after about 30 seconds, add the onion and a pinch of salt and cook for about 6 minutes until soft.
3. Stir the garlic and green chilli through for 1 minute.
4. Add the lentils, turmeric and 600 ml of water. Bring to the boil, then simmer on a low heat for 20 minutes, stirring often towards the end, until the lentils have collapsed and the dal is thick.
5. Meanwhile, rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then switch off the heat and leave it covered.
6. Stir the coconut milk into the dal and warm through for 2 minutes. Season well with salt.
7. Fluff the rice with a fork and serve the dal alongside it or spooned over.

Tip Mustard seeds jump when they pop, so hold a lid near the pot to catch any that escape.

Photo made with AI.

From Nosha · nosha.app