I have to thank my dad for introducing me to Dhaal at a young age, where then all I wanted was a ‘normal teenagers’ dinner, but he fed me Dhaal instead. I distinctly remember the first time he made it, and my reaction was “dad what is this slop”, whilst making it he insisted he’d had the most delicious Dhaal at a restaurant so just had to try making it, and he did, and very well! So when in Sri Lanka, and almost every curry we had was accompanied by Dhaal, I was very very happy!

Here’s how to make a 10 minute version

Ingredients:

• 250g lentils (red, yellow or green split will work)
• 1 small red onion
• 6 garlic cloves
• 20 curry leaves
• 1 tsp chilli powder
• 1 tsp black pepper
• 1/2 tsp curry powder
• 1/2 tsp mustard powder
• 1/2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp salt
• 2 cups coconut milk
• 1 cup coconut cream

Method:

• Soak lentils for 30 mins, then rinse
• Roughly chop the garlic
• Add all ingredients to a pan and cook for 10 minutes on medium to high heat.
• Or alternatively add to slow cooker and cook for around an hour

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