Print
Sri Lankan spicy dhal fry, give your dhal curry cooked coconut milk a break, try a spicy version of for a change.-islandsmile.org

SPICY SRI LANKAN CHILLI DHAL FRY(VEGETARIAN,VEGAN).

SPICY SRI LANKAN CHILLI DHAL FRY, GIVE YOUR USUAL DHAL WITH COCONUT MILK A BREAK, TRY A SPICY VERSION FOR A CHANGE. GLUTEN-FREE, VEGAN, VEGETARIAN, LOW CARB.
Course curry, lunch, meals
Cuisine asian,, gluten-free, low-carb, Srilankan, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 cup dhal

1/2 cup of water(just enough to soften the lentils)

1 large Onions sliced fine

3 garlic cloves finely sliced

1 green chilli

a handful of curry leaves

1/2 teaspoon of turmeric powder

1 teaspoon chilli flecks

1/2 teaspoon mustard seeds

1 and 1/2 cup water

Salt to season

4 tablespoons of oil

Instructions

Wash the dhal and add it to a medium-sized cooking pan with water.

Add turmeric, a few slices of onion, curry leaves and garlic slices.

Cook the dhal until water evaporates and they become soft, try not to overcook them and turn them too soft,you still want them to hold their shape.

Set aside the cooked lentils.

In a separate small pan sauté curry leaves, onions, garlic and oniond. cook until the onions turn slightly translucent.

Add chilli flecks and mustard seeds and sauté for a minute over low fire.

Once the tempering is done, place the cooked dhal over low fire and add the tempered ingredients to it, season with salt while combining the ingredients. try not to stir it too much as mixing can easily turn the dhal fry into a paste.

Recipe Notes

A NOTE ON NOT OVERCOOKING THE DHAL.

One of the pitfalls to avoid in this recipe is not overcooking the dhal, if you add too much water and overcook the dhal, you might end up with a paste. try not to mix the dhal too much when you are adding the tempered ingredients as well.