Cherry & Dennis Helper Habitat
Sri Lankan Coconut Dhal Curry
斯里蘭卡椰香扁豆咖喱
Recipe overview
Red lentils simmer with coconut milk, tomato and Sri Lankan spices into a mild, creamy curry.
01
Ingredients
Main ingredients
- 300 g red lentils
- 400 ml coconut milk
- 300 g tomatoes
- 150 g onion
- 700 ml water
- 12 curry leaves
Curry seasoning
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp salt
Cooking fat
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 2 tsp minced garlic
02
Tools
- soup pot
- small frying pan
- colander
- cutting board
- kitchen knife
- wooden spoon
03
Steps
Step 1
Rinse lentils
Rinse red lentils until the water is nearly clear, then drain.
Step 2
Cut vegetables
Finely dice onion and cut tomatoes into 2 cm pieces.
Step 3
Soften onion
Heat 1 tbsp oil and soften onion over medium for 5 minutes.
Step 4
Bloom spices
Add curry leaves and all curry seasoning; fry 30 seconds.
Step 5
Cook tomatoes
Add tomatoes and cook 4 minutes until juicy.
Step 6
Add lentils
Add lentils and 700 ml water, stir and bring to a boil.
Step 7
Simmer lentils
Skim foam, reduce heat and simmer 15 minutes, stirring occasionally.
Step 8
Add coconut milk
Pour in 400 ml coconut milk and stir evenly.
Step 9
Simmer gently
Maintain a gentle simmer for 8 minutes without boiling hard.
Step 10
Check texture
Confirm lentils are completely soft and curry is creamy but pourable.
Step 11
Temper mustard and garlic
Fry mustard seeds and garlic in remaining oil for 30 seconds.
Step 12
Finish and serve
Stir aromatic oil into curry, taste and serve hot.
Common mistakes
- Boiling coconut milk hard until it splits.
- Not rinsing lentils and leaving a floury taste.
- Failing to stir and scorching the base.
- Burning mustard seeds and garlic.
Tips
After adding coconut milk, simmer gently and scrape the base regularly; temper spices last and pour them in as soon as fragrant.
