Sri Lankan Masur Dal With Tamarind, Curry Leaves &

Name: Sri Lankan Masur Dal With Tamarind, Curry Leaves & Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup masur dal, washed; 5 or less cups water {please note: start with less water like 3 cups and then you can always add more}; 1/4 cup olive oil; 1 tablespoon garlic, minced; 2 small shallots, finely chopped; 6-8 fresh or frozen curry leaves; 2-3 fresh red chiles, chopped; 1 heaping tablespoons Tamarind pulp (use the fresh thai brand which comes in a block); 1 teaspoon dried coriander, ground; 1 cup coconut milk; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon turmeric powder

Servings: persons

1 cup masur dal, washed
5 or less cups water {please note: start with less water like 3 cups and then you can always add more}
1/4 cup olive oil
1 tablespoon garlic, minced
2 small shallots, finely chopped
6-8 fresh or frozen curry leaves
2-3 fresh red chiles, chopped
1 heaping tablespoons Tamarind pulp (use the fresh thai brand which comes in a block)
1 teaspoon dried coriander, ground
1 cup coconut milk
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric powder

1
Put the dal & tamarind in a medium pot with the water & bring it to a boil, reduce heat to a low simmer. Cook for 20-25 minutes. Keep warm over low heat.
2
Add the coconut milk, salt, cayenne chile powder & turmeric to the dal and simmer for five minutes. Keep warm over very low heat
3
For the Tempering mixture - Heat a wok or a heavy skillet over medium high heat and then add the oil. Now add the shallots & garlic until very lightly browned for 2 minutes.
4
Now add to the same wok or skillet the curry leaves , red chiles, & ground coriander, mix well and cook for another minute or so. {please thaw out curry leaves and dry them with paper towel before putting them into the oil-it prevents hot oil from splattering all over the place}
5
Add the tempering mixture of garlic,shallots, chiles, curry leaves & coriander into the dal.
6
Simmer the dal for 5 more minutes on low heat.
7
Serve with steamed basmati rice, naan or chapatti.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup masur dal, washed, 5 or less cups water {please note: start with less water like 3 cups and then you can always add more}, 1/4 cup olive oil, 1 tablespoon garlic, minced, and more.

Yes, Sri Lankan Masur Dal With Tamarind, Curry Leaves & Coconut Milk falls under the General 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.

That's it — enjoy your meal!

Sri Lankan Masur Dal With Tamarind, Curry Leaves & Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions