Wishing all my dear friends a very good day. Dal curry is one of the most beloved dishes in Sri Lankan households, cherished for its simplicity, taste, and nutritional value. Made primarily with lentils, this dish is rich in protein, fiber, and essential minerals, making it a healthy addition to any meal. With the gentle touch of blend of spices, dal curry becomes creamy, flavorful, and comforting — a true staple for both everyday meals and special occasions. Although everyone prepares it in their own way, today I’m happy to share my version with you, which comes with a little twist.
Materials Used.
Dal 300g.
Salt to taste.
1 Teaspoon of Mustard Seeds.
1 Tablespoon of coconut oil.
Water 125ml.
1/2 Teaspoon of turmeric powder.
1/2 Teaspoon of Curry powder.
2 Teaspoon of crushed chili powder.
A finely chopped onion.
2 or 3 cinnamon sticks.
2 green chili pods.
3 cloves of garlic, finely chopped.
Some curry leaves.
The cooking process as follows.
Now let’s get ready to prepare this dish. First, wash the lentils thoroughly and add them into a cooking pot. To that, add salt, turmeric powder, curry leaves, a portion of chopped onion, green chilies, and water, then mix everything together.
Now place it on the stove and cook until the water absorbs and the lentils are well cooked.
Next, place a pan on the stove and add about two tablespoons of coconut oil. Once the oil is heated, add mustard seeds, garlic, curry leaves, and onions, and let them sauté for a while.
Next, add a little crushed chili powder to it and mix well.
I didn’t add coconut milk to this dal curry, yet it turned out very delicious. Once prepared, dal is a hearty and satisfying dish that pairs beautifully with rice, roti, or bread. Its mild yet aromatic taste appeals to all age groups, and its nutritional value makes it a healthy choice for the whole family. Whether enjoyed at lunch or dinner, this dish brings warmth, nourishment, and the essence of traditional Sri Lankan cooking to your plate. That’s all from me for today. Wishing you all a wonderful day.
