Sri Lankan Ginger Lentil Dal
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: Sri Lanka. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 113 kcal
- Protein
- 5 g
- Carbohydrate
- 18.5 g
- of which sugars
- 2.1 g
- Fat
- 2.7 g
- of which saturates
- 1.5 g
- Fibre
- 4 g
- Salt
- 0.55 g
Ingredients
- 300g red lentils, rinsed
- 30g fresh ginger, finely grated
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp ground cumin
- 400ml light coconut milk
- 500ml water
- 2 tomatoes, chopped
- 10 curry leaves
- 1 tsp mustard seeds
- 1 tbsp lime juice
- 240g cooked basmati rice
Method
Put lentils, half the ginger, onion, garlic, turmeric, cumin, coconut milk and water in a saucepan.
Simmer gently for 20–25 minutes, stirring occasionally, until creamy.
Add the tomatoes and cook for another 5 minutes.
In a small pan, toast mustard seeds and curry leaves, then stir in the remaining ginger.
Pour the temper over the dal, add lime juice and serve with rice.
Reviews
A comforting bowl with a bright lime finish. I needed a little more water as my lentils thickened faster than expected.
Sarah GoodallThe mustard seeds popped everywhere, but the finished temper was worth the clean-up. We ate it with flatbread instead of rice.
steve4Dividing the ginger between the dal and the temper gave it layers of warmth. This was creamy even with light coconut milk.
Steve Allanson