Sri Lankan · beginner
Sri Lankan Creamy Red Lentil And Moringa Dal
Red split lentils cooked soft with coconut milk, combined with fresh moringa leaves and topped with a sizzled mustard tempering.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a saucepan, combine rinsed red lentils, turmeric, green chilies, red onion, thin coconut milk, and 1 cup of water.
- 02
Bring pan to a gentle simmer over medium heat, cover partially, and cook for 12 to 15 minutes until lentils break down softly.
- 03
Stir in thick coconut milk and fresh moringa leaves, simmering uncovered for 3 minutes until leaves wilt into lentils.
- 04
Heat coconut oil in a small pan over medium heat.
- 05
Add black mustard seeds and curry leaves, letting mustard seeds crackle and pop for 30 seconds.
- 06
Pour the hot spiced coconut oil instantly over cooked lentils, stir gently to combine, and serve warm with flatbread or rice.
A LITTLE KITCHEN KNOW-HOW
Tempered Lentil Infusion
Cooking split pulses gently in coconut liquid before pouring a crackling oil temper over top for rich aromatic warmth.
Notes from the kitchen
- Moringa leaves cook rapidly; add them right at the end to keep their vibrant green color. hostilities.
- Substitute baby spinach easily if fresh moringa leaves are unavailable in local markets.
- 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.
