This Sri Lankan style red lentil dal is gluten-free and vegan and is high in protein.
Ingredients
Dal
1 cup red lentils
½ cup coconut milk
1 small chopped onion
1 small chopped tomato
2 sprigs curry leaves
1 tsp each of minced ginger, red chilli powder, cumin powder, coriander powder, turmeric powder and salt
3 sliced garlic cloves
21/2 cups water divided
1 halved green chilli
Tempering
1tsp mustard seeds
1/2tsp cumin seeds
1tbsp oil
1 dried red chilli torn into pieces
1 sprig of curry leaves
Instructions
- Rinse red lentils and add to pot with 11/2 cups water, green chilli, onions, tomato, ginger, garlic, turmeric, red chilli powder, coriander, and salt and bring to boil.
- Cover and cook until water is absorbed and lentils are tender for about 15 minutes. Add coconut milk and stir. Allow to simmer for 5 minutes. Check seasoning.
Tempering
- Add cumin, mustard seeds, oil, chilli, and curry leaves to a non-stick pan and cook until mustard seeds start spit.
- Pour into dal and serve with roti or rice.
Serves 4