“It's just so simple, fast to cook, you don't need a lot of ingredients but tastes so delicious and flavorful.”
by Greta Horstmann who works in Revenue Management - Product & Pricing Excellence
Simple ingredients, bold flavor: Greta’s go-to dal from Sri Lanka is comfort in a bowl.
Not all beloved recipes are rooted in childhood memories or traditions. Some simply win us over with their ease and flavor. For Greta, this Sri Lankan lentil dhal is just that—a dish that’s both quick to make and wonderfully comforting. Despite using only red lentils, a few pantry staples, and warm spices, it delivers rich, satisfying taste with minimal effort.
Whether you're new to cooking dhal or it's already a favorite in your kitchen, this version is likely to become a regular in your weekly meals.
Main Course
Vegan
Preparation time: 30 min
Ingredients:
- 100g red lentils
- 250ml water
- 50ml coconut milk
- half rod of cinnamon
- 1/2 tsp tumeric powder
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 1-2 gloves garlic
- 2-3 green chilies (as per your spice level)
- 1/3 onion
- 1/2 green chilli pepper
- 1/2 tsp brown mustard seed
- 1/2 tsp Fenugreek (if available, otherwise optional)
- 5 curry leaves
- 1,5 tbsp coconut oil
Preparation:
Wash the red lentils thoroughly. Place them in a pot along with water, cinnamon, turmeric, and chili powder. Bring everything to a boil, then reduce the heat to medium. Cover with a lid and let it simmer for 15 minutes, stirring every 5 minutes to prevent sticking.
While the lentils are cooking, finely chop the garlic, onion, and fresh chili pepper. Heat the coconut oil in a separate pan, then add the chopped ingredients along with mustard seeds, fenugreek, and curry leaves. Sauté the mixture for about 4 minutes until fragrant and lightly golden.
Once the lentils have cooked for about 15 minutes, add the spice mixture from the pan into the pot and stir well. Remove from the heat and let the dhal rest for 5 to 10 minutes, stirring occasionally.
Finally, stir in the coconut milk and season with salt to taste. Serve the dhal warm with rice or bread, such as the traditional Sri Lankan roti.
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