Sri Lankan Style Daal
Ingredients:
Red Lentil ½ kg
Onion 1
Green Chili 4
Red Chili Powder 1 tsp
Bay Leave 1
Turmeric 1 tsp
Salt ½ tsp
Cumin Seeds 2 tsp
Fennel Seeds ½ tsp
Coconut Milk 1 cup
For Making Beghar:
Oil ½ cup
Mustard Powder 1 tsp
Dry Red Chili 10
Onion 1
Curry Leave 10
Method:
• First of all wash ½ kg red lentils.
• After this in a saucepan add 2 glasses of water along with 1 onion. Cook for a while.
• Now add 1 tsp red chili powder, 1 bay leave, 1 tsp turmeric, ½ tsp salt, 2 tsp cumin seeds, ½ tsp fennel seeds. Cook while stirring constantly.
• Also add 1 cup coconut milk and turn off the flame.
• For making Beghar: in frying pan heat ½ cup oil, 1 onion. Cook until light brown.
• In the end add 10 curry leaves, 10 dry chilies along with 1 tsp mustard seeds. Give tarka and serve well.
02
Feb