Sri Lankan Dhal Curry
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Author: Anusha Praveen
Serves: 2
Sri Lankan Dhal Curry also known as Sri Lankan Kottu Dal is a mild lentil stew made with red lentils and coconut milk. Tastes great with rice.
Ingredients
Masoor dal ( Red Lentils/ Mysoor Dal) ½ cup
Second Pressed Coconut milk ⅓ cup ( refer notes)
Turmeric powder 1 tsp
Red Chili Powder 1 tsp
Salt to taste
Coconut oil 1 tbsp
Cumin seeds 1 tsp
Cinnamon stick ½” piece
Curry leaves a few
Dry red chile 1
Lemon juice 2 tsp ( optional)
Instructions:
Pressure cook the dal along with ¾ c of water and turmeric until very mushy.
Drain any water and mash thoroughly using the back of ladle.
Heat a pan with oil.
Add 1 tsp of coconut oil.
To this add the red chili powder and immediately tip in mashed dal.
Bring down flame to low.
Add salt and mix well.
Let simmer for about 2 mins on medium flame.
Bring down the flame to the lowest and add the coconut milk and mix well.
Continue to simmer for about 1 min.
Switch off flame and transfer to a bowl.
Heat another pan with the remaining oil.
Crackle the cumin seeds and add the cinnamon, chili and curry leaves.
Once the leaves begin to change color, add the tempering to the dhal.
Mix well.
Add some lemon juice to the dhal if desired.
Mix well.
Serve hot with rice.
Notes
1. In case you are using tinned coconut milk, add ¼ of water to 2 tbsp coconut milk and mix well. Use this in place of the second pressed coconut milk.
2. Adding lemon juice is optional but highly recommended
From tomatoblues.com