Sri Lankan Coconut Dhal
A single portion of Sri Lankan cooking, ready in 29 minutes. Vegan. About 830 kcal and 21 g protein. It brings some heat.
Per portion
Calories from protein 10%, carbs 41%, fat 49%. Estimated from the ingredients.
Roughly £1.30 a portion.
Method
- 1
Rinse the lentils, then simmer with the turmeric, chilli flakes, garlic and 350ml water for 18–20 minutes until soft and breaking down (some packs say up to 25; add a splash more water if it gets too thick).
- 2
Meanwhile, fry the onion in the oil with a pinch of salt for 8 minutes until golden.
- 3
Keep 1 tbsp of the coconut milk back. Stir the rest and ½ tsp salt into the lentils and simmer for 3 minutes until thickened. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Squeeze in the lime, taste and add salt, then spoon the golden onions on top, swirl over the reserved coconut milk, scatter with the red onion and green chilli, and serve with the flatbread.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/sri-lankan-coconut-dhal/
