Sri Lankan Red Lentil Dal
A Sri Lankan Dal (Dhal) Curry is easy and quick to make. This is a unique dal flavored with coconut milk, curry leaves and spices. It’s vegan, gluten-free and high in protein.
Dal or parippu is a staple in Sri Lankan cuisine. It’s such a simple dish but packed with flavour. It can be eaten with rice and curry, roti, naan or with toast – my husband’s favorite. It pairs with any carb.
If you are familiar with Indian dal, you’d be surprised to know that this dal is prepared the same way but with different flavors. We use coconut milk and temper with curry leaves.
If you’re looking to make Basmati rice to have with your red lentil dal, read my guide on How To Cook The Perfect Basmati Rice. It’s so easy you’ll be making it every day!
What makes a red lentil dal a great meal
- Red lentils are easy to cook with and they cook in less than 30 minutes.
- They can be eaten with almost any carb – Rice, roti, naan, toast and even with plain noodles. Dal is my husband’s favorite so he’ll eat it with anything. But seriously, they are delicious just plain. I’ve caught myself eating dal by the spoonful while cooking.
- Red lentils is low in calories and this curry is vegan and gluten free.
Ingredients
- Red lentils – Masoor dal/daal/dhal
- Onion
- Tomato
- Ginger, garlic
- Curry leaves
- Coconut Milk
- Spice powders (turmeric, chili, cumin, coriander)
- Mustard seeds, Cumin seeds
How To Make Sri Lankan Dal
- Start by rinsing the lentils. Rinse until the water runs clear.
- In a pot combine the dal, water, onion,tomato, spice powders, garlic,salt and bring to boil. Cover and cook until all the water has evaporated and the dal is cooked.
- Add coconut milk, extra water and simmer.
- We add a tempering to the the dal to bring more flavor. Heat a small non-stick pan and add oil, mustard seeds, cumin seeds, curry leaves, dried chili pieces. Heat until the mustard start to splutter. Add this tempering to the dal.
Tips for Cooking Dal
- Growing up, I saw dal being soaked before cooking. But after decades of making red lentil dal, I can tell you with confidence: you don’t need to soak. Just rinse and cook straight away. Red lentils are delicate enough to break down beautifully on their own.
- Can’t find curry leaves? Don’t let that stop you. Skip them and carry on — your dal will still be deeply flavourful and delicious.
- Raw curry powder is a great swap for cumin and coriander powders. It brings its own warmth and complexity, so don’t be afraid to use it.
- Always reach for full-fat canned coconut milk in curries. The lite version is too thin and won’t give you that rich, creamy finish. It really does make a difference.
- If you have leftover coconut milk from the can, pour it into an ice cube tray or small freezer bags and freeze it. Those little coconut milk cubes are a lifesaver – just drop them straight into your next curry from frozen.
More Sri Lankan recipes to try
- Sri Lankan Pumpkin Curry
- Sri Lanka Potato Curry
- Sri Lankan Chicken Curry
- Sri Lankan Fish Curry
- Sri Lankan Beef Curry
- How To Cook Basmati Rice
DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Sri Lankan Red Lentil Dal
An authentic Sri Lankan Dal Curry flavored with coconut milk, curry leaves and spices. Beautifully pairs with any carb – rice, roti or bread. No soaking need so on the table in less than 30 minutes.
Ingredients
Dal
- 1 cup red lentils
- 2 ½ cups water divided
- 1 small onion chopped
- 1 small tomato chopped
- 1 tsp ginger minced
- 3 cloves garlic sliced
- 1 green chili halved
- 2 sprigs curry leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder/cayenne pepper
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt
- ½ cup full fat coconut milk
Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 dried chili broken to pieces
- 1 sprig curry leaves
- ½ tsp red chili flakes (optional)
Instructions
For the dal
- Rinse the red lentils until the water runs clear.
- Into a pot add red lentils, 1.5 cups of water, chopped onion and tomatoes, green chili, curry leaves, minced ginger, sliced garlic, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Bring to boil.
- Turn the heat to medium, cover the pot and cook the lentils until all the water is absorbed and lentils are cooked through. This would take about 15 minutes.
- Add the coconut milk and 1 cup of water, stir to combine. Cover and let it simmer for 5 minutes. Check seasoning and add more salt if needed.
Tempering
- In a non-stick pan, heat the oil and add mustard seeds, cumin seeds, curry leaves, broken dried red chili. Cook until the mustard seeds start to splutter. Add red chili flakes if using.
- Pour the tempering to the cooked dal.
- Serve dal with rice, roti or your preferred carb.
Video
Notes
- For everyday dal, you can skip the tempering. I use tempering only for special occasions.
- You can use 1 teaspoon of raw curry powder instead of cumin and coriander powders.
- Store in the fridge in an airtight container for up to 5 days.
Nutrition
Calories: 280 kcal | Total Carbs: 35 g | Protein: 13 g | Fat: 11 g | Saturated Fat: 6 g | Sodium: 642 mg | Fiber: 16 g | Sugar: 3 g | Vitamin A: 448 IU | Vitamin C: 41 mg | Calcium: 67 mg | Iron: 5 mg | Net Carbs: 19 g
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!
Save This Recipe!
We'll email this post to you, so you can come back to it later!
Thank you for the curry powder recipe
You’re welcome Marita.
Thank u Farwin for a wonderful recipe. Made it a few times already. Also your chicken curry was delicious. Am waiting for a few more….
Thanks Sheila. There’re more in the works. What do you like to see specifically?
This was delicious right out of the pot. I can’t wait to see how it is once the flavours have had more time to mix and come out.
I wish I’d at least doubled it, but the recipe is simple enough to make again one night after work.
Thank you. Yes, it’s perfect for a busy weeknight meal with a side of rice. Glad you enjoyed it 🙂
I love this dal recipe, definitely comfort food. Thank you for the recipe.
Thankyou for sucha delicious, flavorful and easy recipe!
salams sis! you havent posted anything for almost a year. 🙁
being born and brought up in colombo, your blog brings me back the memories of childhood.
pls post recipes soon!
HI,
Dear Ms. Farwin,
Good Evening!.
Thank you very much for your fabulous cooking styles. Currently I am staying at Qatar with my wife.
& I Am very much interested to cook your way. We prepared Milk Toffee on yesterday. Also followed your steps as you mentioned.
I will prepare Parippu & let you know
Good Bless You!.
I made parippu today using this recipe. I didn't have fenugreek at home. So, I cooked without it. I also increased chili powder to 1 tsp. It was so good! I love your blog. It's really well written and the photos are gorgeous!
delicious lentil curry looks wonderful
Would love to know how you do it using ground coconut,Najla .
Thanks Neelu. Our cuisines are very much similar 🙂
Good to hear that Ishita. Would love to know your version of parippu..
Thanks sweetie, let me know how it turns out..
Similarity not only in the dishes, but the ingredients' names too.. 🙂 It's parippu in malayalam !! I make this using ground coconut, must try your version soon .. 🙂
oh my! we call lentils parippu too!! in mal i mean 🙂 and the curry we make is almost the same! and such awesome photos Farwin!!
xx
Love Parippu. I didn't realise that I wasn't subscribed to your posts… we are pretty much fans of Srilankan food – having lived in Colombo – way back in 1998. But my neighbour taught me this – it's slightly different. Photographs are amazing.
Loved your version of the daal Farwin…would be soon making this your way. Gorgeous pictures as always.
It is Reshmi. Thanks for the comment!
Delicious looking dal with coconut milk…comfort food..
This was so delicious! I’ve tried 3-4 dahl recipes & this one’s been the best so far.. the method was simple to follow too.