Chilie Coconut Dhal

This version of my dhal has several different components to the first split pea dhal recipe that I posted previously. First, this features the more commonly found red lentil or Mysore dhal as we call it. Secondly, this is a lot quicker and simpler to whip up on a weeknight, and thirdly, this version is spicy. It is uplifted with the addition of Sri Lankan red chilli powder and this served on a bed of warm white rice is something I crave intensely when I am sick. My mother used to make this version with only water to keep it extra spicy but I add small amount of coconut milk just to ensure there’s some creaminess. The video for this recipe is available in the highlights on my instagram profile if you were wanting to see. With that in mind, let’s begin!

Ingredients

1 cup of washed and drained red lentils

1 large red onion, sliced finely

4 cloves garlic, chopped

3cm piece of ginger, chopped

1 sprig of curry leaves

2-3 small pieces of pandan

1.5 cups of thin coconut milk

1 tsp turmeric

3 tsp chilli powder

2 tsp mustard seeds

2 tsp cumin seeds

1 tsp chilli flakes

Salt and pepper to taste

Method

Place the lentils in a heavy bottom saucepan along with 1/3 of the onion, green chilli, garlic, curry leaves, a piece of pandan and cinnamon. Also add turmeric and salt. Mix well and turn the heat on medium.

Add in the coconut milk straight away and cook the lentils just until the coconut milk boils. I stop cooking the lentils at this stage and undercook them because they will carry on cooking in the residual heat. I hate it when lentils lose their textures and the dhal is a yellow sloppy mess so I tend to not cook the lentils too much.

Leave the dhal to the side and gather your leftover ingredients. Into a frying pan, add oil. Once the oil is hot, add in the mustard seeds and cumin. Allow the mustard seeds to pop and turn the heat down as low as it would go. I do use a decent amount of oil for this simply because there’s no other fats in this recipe and the perfumed oil that’s heady with the scent of the mustard is wonderful.

I generally keep the curry leaves whole initially but for the purpose of frying them up I actually chop them because I find texturally it’s a lot better. Once the dhal is done cooking I tend to pick out the whole curry leaves and cinnamon from the mix but you don’t have to. I’m pedantic. Next, you go in with the rest of the ingredients and fry them off until they’re super fragrant

The chilli flakes are truly optional at this stage but I love the little pops of extra heat and I love the colour. Next, you add this to your dhal, mix it in and serve and it’s all happy days! I serve this with piping hot rice and a few other classic accompaniments like coconut sambol but honestly this is perfect with bread, rotis and any other kind of appropriate starch you can get your hands on. I top mine off with a bit of roasted curry powder for..... je ne sais quoi, but you do you fam.