Easy Red Lentil Curry (Sri Lankan Dhal Curry)

Red lentil curry (parippu curry) in a big clay pot with a wooden serving spoon.

Easy Red Lentil Curry (Sri Lankan Dhal Curry)

Course: Breakfast, Curry, Dinner, Lunch

Cuisine: Indian, South Asian, Sri Lankan

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: generous portions

Calories: 153kcal

Author: Dini Kodippili

This unforgettable red lentil curry (Sri Lankan dhal curry) has layers of incredible, comforting flavor, while also being so easy and quick to cook! A super adaptable vegan curry that is meal prep friendly too.

EASY - This recipe is easy and perfect for beginners. Very adaptable, as you can add other vegetables to the curry too. Due to the addition of coconut milk, this Sri Lankan dhal curry is creamy, a little sweet, and perfectly spiced.

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Ingredients

Spiced red lentil curry

150 g red lentils ¾ cup
600 mL water 2.5 cups
½ tsp sea salt
2 - 3 green chili use jalapeno for a mild version, OR de-seed the green chili before using. OR omit for a very mild version (but I do recommend some green chili at least).
¼ yellow onion sliced
1 garlic clove minced
½ tsp sugar
120 - 180 mL canned coconut milk ½ - ¾ cup, full fat preferably.

Spice mix for the curry

¼ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp Kashmiri chili or cayenne pepper use less if you prefer (we use 1 tsp as we do like it spicier).
⅛ tsp hing / asafoetida optional, but recommended
8 fenugreek seeds ground, optional

For tempering

2 - 3 tbsp vegetable oil or coconut oil
¼ onion very thinly sliced
1 dried red chili adjust to suit your spice tolerance, or use more if you like more heat.
½ tsp black mustard seeds
½ tsp cumin seeds
6 - 10 curry leaves
¼ cup cilantro chopped
Lime for lime juice, optional

Instructions

Spiced red lentil curry

Place the lentils in a fine sieve or colander. Wash the lentils very well until the water runs clear.
150 g red lentils
In a medium pot (about 3 qt), add the washed lentils, water, salt, green chili, onion, minced garlic, sugar, and the spice mix. Make sure the fenugreek seeds are ground before you add it, otherwise it'll be bitter if you bite into whole seeds.
150 g red lentils, 600 mL water, ½ tsp sea salt, 2 - 3 green chili, ¼ yellow onion, 1 garlic clove, ½ tsp sugar, ¼ tsp ground turmeric, ½ tsp ground cinnamon, ½ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp Kashmiri chili or cayenne pepper, ⅛ tsp hing / asafoetida, 8 fenugreek seeds
Over medium high heat, bring the water to a boil. Then lower the heat and simmer the red lentils for about 10 - 15 minutes until the lentils are just cooked through. You can have the pot partially covered or uncovered for this, but do add some hot water if too much water evaporates. I prefer to have the lentil curry partially covered.
The longer the red lentils are simmered, the more they will lose their shape. If you prefer your red lentils to better hold their shape, simmer only until the lentils are mostly cooked through. If you prefer a creamier texture, you can allow the lentils to simmer until fully cooked through.
When the lentils have simmered, stir in the coconut milk. You can also add a little extra water to get the consistency you like. I like my red lentil curry to be creamy, but have a looser texture (between a thick curry and soup).
120 - 180 mL canned coconut milk
Heat the dhal while stirring until it starts to simmer, and then allow to simmer for about 2 minutes. Taste and adjust salt to your taste.
The curry can be served as is at this point, with some chopped cilantro on top and a squeeze of lime juice. But you can also temper the curry (instructions below) for a big flavor boost!

Tempering dhal curry

Break the dried chili in half, or into larger pieces. You can use more than one for a spicier curry.
1 dried red chili
Heat the oil over medium heat in a small pot.
2 - 3 tbsp vegetable oil
When the oil starts to heat up, add the thinly sliced onions. Sauté to sweat the onions while heating the oil.
¼ onion
When the onions start to turn a light golden color, add the mustard seeds and cumin. Keep stirring the mixture until the mustard seeds start to pop, and the onions are more golden in color.
½ tsp black mustard seeds, ½ tsp cumin seeds
When the mustard seeds start popping, add the dried chili and curry leaves, and mix for about 30 seconds to let the curry leaves and chili toast. But do NOT let them burn.
6 - 10 curry leaves, 1 dried red chili
Immediately add these tempered spices to the hot lentil curry, and stir in to mix.
The dhal curry is now ready to be served.
OPTIONAL - You can add about 100 g of leafy greens while heating the lentil curry until the greens wilt and mix into the curry. This will take a further 2 - 4 minutes, depending on how much you add. Spinach is common and a favorite.
Before serving, stir in chopped cilantro (or simply sprinkle some on top), along with a squeeze of lime juice.
¼ cup cilantro, Lime

Notes

Storage

This dhal curry can be made ahead of time, and will in fact taste better the next day. However, the curry will thicken the longer it's stored, so you may need to add a little extra liquid as you reheat the curry.

Dhal curry will last in the fridge for about 4 days, and in the freezer for up to 6 months.

If you’re reheating this curry from frozen, make sure to reheat the curry at about 50% power (in your microwave) for a longer time until the curry thaws.

Then you can reheat at 100% power until it’s properly heated. This ensures more even reheating of the lentils.

Alternatively, you can allow the dal curry to thaw in the fridge for 12 – 24 hours, and then reheat in the microwave or on the stove.

Note about the spices and chili

Adjust the cayenne pepper / kashmiri chili powder to your preference. Or leave it out if you don't like spicy food, or if you're serving this to kids.

Nutrition