Sri Lankan Lemon Coconut Dal
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 370g per person. Country of origin: Sri Lanka. Features fresh lemon zest and/or juice. 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
- 111 kcal
- Protein
- 4.8 g
- Carbohydrate
- 17.2 g
- of which sugars
- 2 g
- Fat
- 3.1 g
- of which saturates
- 1.8 g
- Fibre
- 3.7 g
- Salt
- 0.49 g
Ingredients
- 300g red lentils, rinsed
- 2 lemons, zest and 65ml juice
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 15g fresh ginger, grated
- 400ml light coconut milk
- 500ml water
- 1 tsp turmeric
- 10 curry leaves
- 1 tsp mustard seeds
- 240g cooked red rice
- Small handful coriander
Method
Simmer lentils, onion, garlic, ginger, turmeric, coconut milk and water until creamy.
Stir in lemon zest and continue cooking until the lentils are fully soft.
Toast mustard seeds and curry leaves in a small pan.
Pour the temper over the dal and fold through most of the lemon juice.
Taste, add the remaining juice if needed, and serve with red rice and coriander.
Reviews
My first attempt at Sri Lankan Lemon Coconut Dal was a success, with one small note for next time. This thickened quickly on cooling, so I loosened it with water before reheating.
Sarah GoodallI enjoyed making Sri Lankan Lemon Coconut Dal and the instructions behaved exactly as promised. I liked the contrast between creamy lentils and crisp curry leaves from the temper.
steve4Sri Lankan Lemon Coconut Dal earned a permanent place in my recipe folder. The lemon stopped the coconut dal from feeling rich and made the turmeric taste brighter.
Steve Allanson