Dal (Mysoor Paripu) Curry

recipe

Dal (Mysoor Paripu) Curry

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A delicious staple of Sri Lankan cuisine, this is usually served as part of the traditional Sri Lankan dish rice and curry, but works equally well as an appetiser or side dish

Ingredients

Mysoor Dal (red lentils), 1 Teacup, washed until the water runs clear
chopped onion, 1 dessert spoon
chopped garlic, 1 teaspoon
coriander powder, 2 teaspoons
cumin powder ½ teaspoon
turmeric ½ teaspoon
mustard seeds, 1 pinch
cumin seeds, 1 pinch
fennel seeds, 1 pinch
black peppercorns, 4 or 5 whole
Green chilli, 1
cooking oil, 1 tablespoon
salt, ½ teaspoon
curry/coriander leaves, 3 or 4
milk, 1 teacup

Serves: 2

Directions

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Heat the oil in a pan, add the mustard seeds and wait until they pop.
Add the fennel seeds, then the cumin seeds, ensuring not to burn them. Give the mix a stir and add the onion. Fry until brown.
Add the turmeric and lentils, stir, then add the coriander, cumin, black pepper and chilli and stir again.
Add water to about &# inches above the lentils, half cover the pan and cook for about to minutes on medium flame. If necessary add boiling water as you go to make sure the lentils are cooked.
Once cooked, add the salt, curry or coriander leaves and the milk, bring to the boil and cook for one minute. Remove the pan from the burner and serve into a dish, garnish with leaves.

Source: Elephant Walk, NW6 London