Sri Lankan · beginner
Sri Lankan Coconut Braised Snake Gourd And Red Lentils
Tender slices of snake gourd cooked with red lentils in a coconut milk broth infused with mustard seeds, curry leaves, and green chilies.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine rinsed red lentils, snake gourd slices, sliced red onion, green chilies, ground turmeric, and 200 ml of thin coconut milk (or coconut milk diluted with water) in a medium saucepan.
- 02
Bring the mixture to a gentle boil over medium heat, then lower the heat and simmer for 10 to 12 minutes until the lentils are soft and the gourd is tender.
- 03
Pour in 200 ml of thick coconut cream, stirring gently to integrate, and simmer for another 3 minutes until heated through. Season with salt.
- 04
In a separate small skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot.
- 05
Add black mustard seeds and curry leaves; allow the mustard seeds to pop and the leaves to crisp for about 30 seconds.
- 06
Pour the sizzled tempered oil, mustard seeds, and curry leaves over the cooked gourd dal immediately and stir before serving.
A LITTLE KITCHEN KNOW-HOW
Tempering (Tadka/Tepaduwa)
Frying aromatic spices and herbs quickly in hot oil to release essential oils before stirring them into a finished dish.
Notes from the kitchen
- If snake gourd is unavailable, zucchini or ridge gourd makes an excellent substitute with similar cooking times.
- Do not boil rapidly after adding the thick coconut cream to prevent the broth from curdling.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
