Actually I don’t like to eat dhal curry much. But I love to cook it. In Sri Lanka almost all people like this curry even everyday. It is same with my husband too. Sometimes I fed up by seen this everyday, but this is something I can cook without thinking other’s preferences. Also this is a must have curry in any festive/special occasion.
We have few different methods of cooking dhal curry. Here I am going to share one method of cooking dhal in Sri Lanka.
1 cup dhal
1/2onion sliced
1 tsp red chili powder
1 sprig curry leaves
1inch piece pandan leaf/(rampa)
¼ tsp turmeric powder
1 tsp raw curry powder
1 tsp fenugreek seeds
Piece of cinnamon
Salt to taste
1/2 cup thick coconut milk
1 cup thin coconut milk
For Seasoning
2 tbspn oil
1 tsp mustard seeds
2 dried red chili
Sliced ½ onion
Few curry leaves
Wash dhal properly few times.
Add all the spices together with, onion, rampa & curry leaves.
Mix all & add thin coconut milk & allow to cook in medium flame.
Once dhal is cooked add thick coconut milk. Stir well.
Adjust salt to taste.
Simmer few minutes. & remove from the flame.
Same time heat another pan & add oil. Once oil is hot, add the ingredients under seasoning. Once onions are tender & golden brown; add this mix to dhal curry & mix well.
Serve & enjoy!!
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