Theja Epa’s Dhal

Thejawanthi Epa is the mother of Colournary’s editor. She is a proud Sri Lankan who migrated to Australia in the late ‘80s. Dhal, being a staple of any Sri Lankan diet, is a delicious, creamy lentil recipe and something she can cook in a matter of minutes, and will always offer to anyone who is hungry or in need of a home-cooked meal.

‘Amma’ means mother in Sinhalese, and just like any meal made by Amma, it evokes a comforting hug in food form. Enjoy her recipe, and provide her with any feedback via the contact form.

Ingredients –

2 tbsp cooking oil

1 cup lentils of your choice – red split lentils are preferred

1 small onion

1 - 2 green chillies – according to spice preference, seeded if need be

2 big cloves of garlic

1/2 inch sized piece of ginger

1/4 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 heaped tsp coriander powder

1/2 heaped tsp cumin powder

1/2 tsp chilli powder – adjust to level of desired heat

Pinch of saffron or turmeric powder

1 tsp tomato paste

3 2-inch long rampa/pandan leaves

6 curry leaves

1/2 tin of coconut cream or 1.5 tbsp Maggie coconut powder

Salt – according to taste

1 cup lukewarm water

Method –

Wash lentils with fresh water, and repeat three times, or until water is no longer murky.

Add one and a half cups of water to the lentils and keep aside for 15 to 30 minutes to soak. Brown or green lentils will take longer to absorb water.

Dice onion and green chillies into small pieces. Then, chop the garlic and ginger.

Heat a saucepan over low to medium heat. First add oil to the pot, then onion, green chillies, garlic, ginger, fenugreek seeds and mustard seeds. Fry until mustard seeds begin to pop, then add coriander powder, cumin powder, pandan, curry leaves and saffron or turmeric powder. Mix all for two minutes and fry off without allowing spices to burn.

Then, add chilli powder and tomato paste and stir for half a minute, mixing well. Finally, add soaked lentils with water to the mixture.

Add cup of lukewarm water and cover pot with a lid, then leave to simmer over medium heat. Allow lentils to cook, and if they require more water, add 1/2 cup by 1/2cup until lentils are fully cooked. Once the lentils have cooked, turn heat down to low and add coconut cream or Maggi coconut powder to the lentils and stir.

Turn off the heat and add salt according to your taste, one pinch at a time.

Serve hot with rice and an egg for a comforting and delicious Sri Lankan meal, and pair with fresh chillies if you love spice like me.

Bonus Omelette Recipe –

Add 2 eggs, red onion (desired amount), 1 medium-sized tomato, 2 green chillies, a knob of butter and salt and pepper to a bowl and whisk lightly. Fry in a pan and serve with rice and dhal.