Sri Lankan Red Lentil Curry. Creamy Dal curry Spiced with fenugreek seeds, cinnamon & black peppercorns. Coconut milk adds cooling creaminess. Easy Vegan Gluten-free Soy-free Recipe. No garlic recipe. Serves 2

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: Sri Lankan

Ingredients

  • 3/4 cup red lentils (masoor dal - these are split lentils (red/pink))
  • 1/4 tsp fenugreek seeds
  • 1/3 tsp black peppercorns
  • 1/3 tsp cayenne or to taste (or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot)
  • 1/4 tsp turmeric
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 6 to 8 curry leaves (fresh or frozen or dried)
  • 1/2 small red onion (chopped)
  • 2 inch cinamon stick
  • 1 1/2 cups water
  • 3/4 tsp salt or to taste
  • 1/4 cup or more coconut milk (or other non dairy milk)
  • 1 tomato (finely chopped)
  • 1/2 to 1 tsp lemon juice
  • 1 tbsp shredded coconut

Method

  1. Wash and soak the red lentils.
  2. Grind the fenugreek, black pepper, cayenne/red chilies, turmeric into a powder and keep aside.
  3. In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds.
  4. Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
  5. Drain and add the lentils to the saucepan. Add water, salt and coconut milk. Mix in. Partially cover and cook for 12 to 14 minutes.
  6. Add in the tomatoes, lemon juice, taste and adjust salt and spice. Lower the heat to low. Cover and cook for 12 to 15 minutes. Stir once in between.
  7. Garnish with shredded coconut and pepper flakes (optional). Serve as a soup with crackers or as dal with rice or flatbread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.