Sri Lankan Dahl Recipe

Name: Sri Lankan Dahl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 large onion, finely sliced; 2 dried red chilies, chopped; 1 teaspoon shrimp paste; 1 teaspoon turmeric powder; 2 cups red lentils; 4 curry leaves; 2 cups coconut milk; 1 cup vegetable stock, made with a cube; 2 inches cinnamon sticks, whole; 4 inches lemongrass (white part only)

Servings: persons

2 tablespoons cooking oil
1 large onion, finely sliced
2 dried red chilies, chopped
1 teaspoon shrimp paste
1 teaspoon turmeric powder
2 cups red lentils
4 curry leaves
2 cups coconut milk
1 cup vegetable stock, made with a cube
2 inches cinnamon sticks, whole
4 inches lemongrass (white part only)

1
In a heavy pan heat the oil and fry the onion till golden brown.
2
Put half of the onions aside and save for garnish.
3
Add the chillies, shrimp paste, and turmeric and cook for 2 minutes.
4
Add the lentils, curry leaves, coconut milk, stock, cinnamon stick and lemon grass. Stir to mix all the ingredients together.
5
Bring to the boil, reduce the heat and simmer for 40 mins, uncovered.
6
Discard the cinnamon stick and lemon grass stalk.
7
Garnish with the remaining onions and serve.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 large onion, finely sliced, 2 dried red chilies, chopped, 1 teaspoon shrimp paste, and more.

Yes, Sri Lankan Dahl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sri Lankan Dahl

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