Lentil curry (Dhal)
Ingredients:
125g red lentils
1/2 tsp tumeric powder
1 green chillie sliced
6 shallots sliced (red onions)
1/2 cup water
1tsp salt
1 sprig curry leaves
1 1/2 cups coconut milk {not too thick, dilute canned milk 1 to 1}
oil
wash lentils well. mix in salt, tumeric, chillie, and half the onions. Cover and boil with 1/2 cup of water. When boiled, turn into a bowl and temper with the oil, curry leaves and onion (this means fry the curry leaves and onion and then add the cooked lentils). Add coconut milk, and cook till done!
ps. I dont temper in the middle. I just temper the stuff at the begining and then add everything else to that. I also add 1/4 tsp of dill seeds to the temper and once the curry is done spread some roasted curry powder on top and a squeeze of lime then mix it in.
1 cup lentils
1/2 red onion finely sliced (big onion)
1 sprig curry leaves
1/2 teaspoon dill (fenugreek) seeds
1 inch piece of rampe
1 heaped tsp of sri lankan raw curry powder
1/4 tsp tumeric
1/4 - 1/2 can coconut milk
salt and chillie to taste
1tsp lime juice
Heat some oil and fry the onion, curryleaves, dill, and rampe until
fragrant. Add the washed lentils and just enough water to cover. Put
in the raw curry powder, tumeric, and salt and chillie powder to
taste. cover and boil. Once boiled the seeds will have changed colour.
then add the coconut milk mixed with water 1:1 and cook. Once the
curry is done sprinkle with roasted curry powder and add lime juice.
Okay so when I dont have it I omitt the curry leaves, and rampe. I
also usually make it without chillie. You can probably use any curry
powder for the raw curry powder just be careful because most indian /
european ones have a lot of tumeric in there already. garam masala
will also work. Sri lankan curry powder consists mainly of corriander
and two other things that taste like anaseed that I cant think of in
english right now.