Sri Lankan Dahl
Thank you to my grandma (who grew up in Sri Lanka) for the best coconut sambol recipe everrr. A simple, next level combo which I cook at least once a month. Also makes for happy guests who never fail to request the recipe at dinner parties.
Ingredients
For the dahl:
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 6 cloves garlic, crushed
- 1 tbsp mustard seeds
- Handful fresh curry leaves (about 20 leaves)
- 2 cups dried red lentils (washed and rinsed)
- 3 tbsp coriander, ground
- 1 tbsp cumin, ground
- 1 tbsp turmeric
- 1 tbsp salt flakes
- 1 tsp black pepper
- 1 ½ tsp chilli powder
- 1 stick cinnamon
- 1L coconut milk (4 x 270ml tins)
- Rice vermicelli noodles (I like the Wai Wai brand), to serve
For the coconut sambol:
- 1 cup desiccated coconut
- ½ red onion, finely diced
- 1 red capsicum, finely diced
- 1 tsp turmeric
- ½ tsp salt flakes
- 4 fresh curry leaves, finely sliced
- 1 lemon, juiced
- 3 tsp Sambol Olek (or less if you don’t want too much spice)
Method
For the dahl:
- Heat vegetable oil over medium heat.
- Add your onion, garlic, mustard seeds and curry leaves.
- Sauté until translucent and lightly caramelised.
- Add the lentils, spices and 1L of water, then cover with a lid and continue cooking on medium heat.
- Check after 5 minutes to see if water has come to a boil.
- Once water has come to a boil, add coconut milk, and place lid back on, slightly ajar.
- Reduce heat to medium-low and continue to simmer.
- The dahl is ready just after the coconut milk comes to a boil.
- For the coconut sambol, combine all ingredients until incorporated. Season to taste, add more Sambol Olek and lemon juice as needed.
- Season to taste and serve with vermicelli noodles, and coconut sambol.
For the coconut sambol:
- Combine all ingredients until incorporated.
- Season to taste, add more Sambol Olek and lemon juice as needed.