Sri Lankan Dal Recipe
Embark on a culinary adventure with this delightful Sri Lankan Dal recipe, a dish that not only warms the soul but also embodies the essence of Sri Lankan cuisine. Rich in flavors and nutrients, this comforting dal pairs perfectly with steamed rice and a refreshing salad, making it an ideal lunch option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 2 cups (soaked for 30 minutes) |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Cinnamon stick (Dalchini) | 1 inch |
| Onion (chopped) | 1 |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Whole black peppercorns | 1 teaspoon |
| Red chili flakes | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coconut milk | 1/2 cup |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | High |
| Dietary Fiber | High |
| Carbohydrates | Moderate |
| Fats | Low |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 5 minutes |
| Cooking | 25 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
Instructions
To begin crafting your Sri Lankan Dal, start by coarsely pounding the fenugreek seeds and whole black peppercorns. This step releases the essential oils and intensifies their flavors, setting the stage for the delicious dal to come.
Heat a pressure cooker over medium heat and add a splash of oil, allowing it to warm. Introduce the cinnamon stick into the hot oil, letting it infuse its warmth into the dish. Next, add the coarsely pounded fenugreek seeds and black peppercorns, frying them for a few seconds until they sizzle and release their aromatic fragrance.
Following this, add the fresh curry leaves and mustard seeds, listening for the delightful crackling sound as they cook. Once the spices have mingled beautifully, toss in the chopped onion and sauté until it softens and turns golden, which typically takes about 3-4 minutes.
Now, it’s time to elevate your dal. Add the dry red chili flakes to the mixture, allowing their heat to awaken the other flavors. Pour in the creamy coconut milk, and then add the soaked toor dal along with one cup of water. Season with salt to taste, stirring gently to combine all the ingredients.
Seal the pressure cooker and cook for approximately four whistles, which will ensure that the dal is perfectly tender and infused with the spices.
Once the cooking is complete, release the pressure carefully. Your Sri Lankan Dal is now ready to be served! Pair it with fluffy steamed rice, a vibrant Cabbage Thoran (Poriyal), and a refreshing Carrot, Cucumber, and Tomato Salad dressed with lemon and coriander for a truly satisfying meal.
Enjoy this nourishing dish, steeped in the rich traditions of Sri Lankan cuisine, as it brings a touch of warmth and comfort to your lunch table.
Suggested Pairings
| Pairing |
|---|
| Steamed Rice |
| Cabbage Thoran (Poriyal) |
| Carrot, Cucumber, and Tomato Salad with Lemon and Coriander |
This Sri Lankan Dal recipe not only delivers on flavor but also provides a nourishing experience that showcases the beauty of high-protein vegetarian cuisine, perfect for any day of the week.
