A popular Sri Lankan Masur Dal dish that has a tangy taste of tamarind, creaminess from the coconut milk and the spicy aromatic flavors from the curry leaves & red chiles. Sri Lankan cuisine is a lot like the cuisine of South India. Curry leaves and coconut milk are a staple in Sri Lankan cuisine. You can serve this dal with steamed rice or chapatti. Please Note: All of the ingredients for this Dal recipe can be found in any Indian Grocers. – onetribegourmet


1 cup masur dal, washed
5 or less cups water {please note: start with less water like 3 cups and then you can always add more}
1/4 cup olive oil
1 tablespoon garlic, minced
2 small shallots, finely chopped
6-8 fresh or frozen curry leaves
2-3 fresh red chiles, chopped
1 heaping tablespoons Tamarind pulp (use the fresh thai brand which comes in a block)
1 teaspoon dried coriander, ground
1 cup coconut milk
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric powder


Step 1
Put the dal \u0026amp; tamarind in a medium pot with the water \u0026amp; bring it to a boil, reduce heat to a low simmer. Cook for 20-25 minutes. Keep warm over low heat.

Step 2
Add the coconut milk, salt, cayenne chile powder \u0026amp; turmeric to the dal and simmer for five minutes. Keep warm over very low heat

Step 3
For the Tempering mixture - Heat a wok or a heavy skillet over medium high heat and then add the oil. Now add the shallots \u0026amp; garlic until very lightly browned for 2 minutes.

Step 4
Now add to the same wok or skillet the curry leaves , red chiles, \u0026amp; ground coriander, mix well and cook for another minute or so. {please thaw out curry leaves and dry them with paper towel before putting them into the oil-it prevents hot oil from splattering all over the place}

Step 5
Add the tempering mixture of garlic,shallots, chiles, curry leaves \u0026amp; coriander into the dal.

Step 6
Simmer the dal for 5 more minutes on low heat.

Step 7
Serve with steamed basmati rice, naan or chapatti.