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In Sri Lanka, dhal is major part in their meal. Most at the times, no meal is cooked without it. We cooked many ways flavoring dhal curry. This dish goes well with bread, roti and rice. Serve this for lunch or dinner as an accompaniment for rice.

Preparation + cooking times under 30 mins.

200g red lentils
1 ¼ cup coconut milk
½ cup water
½  level tsp turmeric powder
¼ to ½ level tsp chilli powder
½ level tsp pink Himalayan salt or choice of salt
½ level tsp roasted fenugreek
25g finely chopped onion
1 to 2 green chillies (optional)
1 spring curry leave (optional)


1. Rinse dhal 2-3 times rub and squeeze dhal with your fingers. Place the rinsed dhal to the TM bowl.

2. Place all above ingredients into TM bowl. Bring to the boil for 6 minutes / varoma / speed soft / reverse / lid cover with MC.

3. Remove the MC and simmer  for 8.30 minutes / speed soft / reverse / 90°c
*Serve with steam rice, roti or bread. 

Tips & Hints;

For additional aroma and flavors can add; ½ clove garlic, 2cm size cinnamon bark or ¼ tsp ground cinnamon, crashed 2 cardamom pods.