Sri Lankan Coconut Milk Lentil Curry | Pappu
An easy yet luscious lentil curry, made Sri Lankan style...
Servings 4
Ingredients
- 3/4 cup masoor dal
- 3 green chillies add more for spiciness
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 sprig curry leaves
- 5-6 dried red chillies
- 4 cloves garlic minced
- 1 onion sliced thinly
- 1/2 cup coconut milk
- Salt to taste
Instructions
- In a pressure cooker, add the washed lentils, green chillies, turmeric, some salt and a pinch of oil, with sufficient water - a cup should do.
- Pressure cook for one whistle and keep on low flame for five minutes. Switch off and allow the pressure to go on its own.
- In an earthern pot, heat the coconut oil. Splutter mustard seeds. Briefly fry the cumin and fenugreek seeds.
- Fry the curry leaves, dried red chillies and garlic for a couple of minutes.
- Add the onion and saute till browned.
- Now add the cooked dal along with a little more water, if too thick. Mix it in and simmer for the flavors to mingle.
- Add the coconut milk, adjust salt and just simmer for a minute - do not boil or else the curry will split. Switch off and leave it closed for a few minutes.
- Serve warm with side of choice.