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Sri Lankan Red Dhal Curry with Coconut and Roasted Spices
A comforting parippu — silky red lentils simmered with coconut milk, roasted curry powder and a fragrant tempered oil of mustard seeds, curry leaves and onion. Served over steamed basmati rice for a full, protein-rich vegan dinner.
Serves 4Prep 15 minCook 35 minred lentils
Containsno known allergens identified
Protein 14%Carbs 56%Fat 30%
About 881 kcal a serve — 31 g protein, 124 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Rinse the lentils
prepRinse the red split lentils in a sieve under cold water until the water runs clear, then drain.
In the sievePrep →
Start the dhal
cookPut the drained lentils, water and turmeric into a large saucepan. Bring to the boil, then reduce to a gentle simmer. Skim off any foam that rises.
In the saucepanSimmer →
medium heat, 15 min
Add coconut and spice
cookOnce the lentils are soft and breaking down, stir in the coconut milk, roasted curry powder and salt. Simmer gently for another 10 minutes until thick and creamy, stirring so it doesn't catch.
In the saucepanSimmer →
low heat, 10 min
Cook the rice
cookWhile the dhal simmers, put the rinsed basmati and water in a separate pot. Bring to the boil, cover, reduce to low and cook 12 minutes. Rest off the heat, covered, for 5 minutes, then fluff.
In the rice potSteam →
low heat, 12 min + 5 min rest
Make the tempering
cookHeat the coconut oil in a small frying pan over medium heat. Add the mustard seeds and let them pop, then add the curry leaves and dried chilli for a few seconds.
In the frying panTemper →
medium heat, 1 min
Fry the aromatics
cookAdd the sliced onion, garlic and green chilli. Fry, stirring, for 6–8 minutes until the onion is soft and golden, then stir in the chopped tomato and cook 2 minutes more.
In the frying panTemper →
medium heat, 8–10 min
Combine
finishStir most of the tempering through the dhal, keeping a little to spoon over the top. Taste and adjust salt. Loosen with a splash of hot water if too thick.
Serve
serveSpoon the dhal over the steamed rice, top with the reserved tempering, scatter with coriander and serve with lime wedges.
On the plateServe →
Cook's noteSri Lankan roasted curry powder gives the authentic dark, nutty flavour — look for it at a South Asian grocer, or use regular curry powder toasted in a dry pan. For extra protein, stir a handful of baby spinach into the dhal at the end.
Estimated per serve
881 kcal · 31 g protein · 124 g carbs · 29 g fatestimates, within ~10%
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