Sri Lankan Dhal Curry




Autumn is my favourite time of year.  I love the colours  – burnt orange, rusty red, chocolate brown and deep purples.  Sweaters, colourful scarves, tall boots, long jackets, chai tea, good books read under warm blankets…

Funny that one of my most favourite autumn recipe actually comes from Sri Lanka a place that at this time of year is 35 degrees.  I love the way the lentils cook into a soft mushy texture and how the spinach, tomato and red onion peak out from behind the bright yellow.  This recipe requires barely any effort and can be cooked up in 30min.  Just pile all the ingredients into a pot, stir and simmer!  Don’t forget to add in at least 2 cups of spinach or kale at the end – make sure you turn the burner off and just fold the greens in so they wilt.

Sri Lankan Dhal Curry
  1. 1 cup Dhal (yellow lentils) soaked for 20 minutes and rinsed
  2. 1 onion sliced (red or yellow)
  3. 5 cloves of garlic sliced
  4. 1 stick cinnamon or 1 t ground cinnamon
  5. 20 curry leaves (fresh or dried)
  6. 3 t turmeric
  7. 1 t mustard seed powder
  8. 1 TBS curry powder
  9. 2 t chilli powder
  10. 1 t black pepper
  11. 1 t salt
  12. ¾ cup water +more
  13. 1 cup coconut milk
  14. 2 cups of greens (spinach, kale, swiss chard)
  15. 1 tomato chopped
  1. Place all ingredients except salt and greens in a large pot and cook for 15 -20 min over medium heat. Add more water for a soupier mixture or less for a dry dhal. Add in salt and chopped greens ingredients at the end.
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For more stories and Sri Lankan adventures from Eden’s jou, check out her other blog

Questions & Answers

  • 09-25-11 ashley riskin says:
    very nice medley of pretty healthy ingredients! looking forward to making this. thanks for the post. ar

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