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Authentic Sri Lankan Red Lentil Curry

Much awaited Sri Lankan red lentil curry. Make this easy gluten free plant-based and budget friendly Sri Lankan curry recipe today
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Sri Lankan
Ingredients Method

Ingredients
  

  • 2 cups red split lentils
  • 2 tsp mild yellow curry powder
  • 1 Green chili
  • 4 curry leaves
  • 1 red onion finely diced
  • 1 tsp minced ginger
  • 2 cloves of garlic
  • ¼ tsp whole fenugreek seeds
  • 1 inch stick of cinnamon
  • 1 cup of thick coconut milk
  • 2 pieces of dry pandan leaves
  • 1 tbsp salt or to taste
Tempering (optional)
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 2 sliced curry leaves
  • 1 tbsp sliced red onion
  • 1 tsp mustard seeds
  • 2 whole dry cayenne peppers
  • 2 tbsp coconut oil

Method
 

  1. Rinse lentils until water runs clear. Place in a saucepan.
  2. Add spices, salt, onions, ginger, garlic, green chili, curry leaves, panda leaves, fenugreek seeds and cinnamon. mix in with the lentils.
  3. Add just enough water to cover the lentils and cook on medium heat until lentils are cooked, and water is all but absorbed.
  4. Add thick coconut milk. Simmer for an additional few minutes until coconut milk starts bubbling.
  5. Taste for seasoning and adjust if needed.
Tempering (optional)
  1. In a shallow skillet, heat a couple of tablespoons of oil. Add mustard seeds and let it pop.
  2. Add one dry red-hot chili, finely sliced onion, sliced curry leaf, teaspoon of ginger and garlic minced, to hot oil. fry until fragrant.
  3. Add over the lentil curry and mix this flavored oil