Sri Lankan Red Lentil Curry. Creamy Dal curry Spiced with fenugreek seeds, cinnamon & black peppercorns. Coconut milk adds cooling creaminess. Easy Vegan Gluten-free Soy-free Recipe. No garlic recipe. Jump to Recipe
Its getting cooler out here. I am loving warming soups and stews. Lentil soups/Dals are a staple in the house whether winter or summer. During summer, the lentil soups are made less spicy and served with kachumbar salad (chopped cucumber onion tomato cilantro tossed in salt, black pepper and lemon juice), raita (non dairy yogurt lightly spiced with cumin, salt, cayenne with onion, cucumber, tomato or shredded summer squash mixed in) and or other cooling sides. Cooler months call for warm spices, black pepper, quick cooking lentils.
This creamy spiced Dal curry is delicious and easy. It is spiced with whole cinnamon and fenugreek seeds. Fenugreek Seeds add a smooth bitter and garlicky flavor profile to the soup eliminating the need for added garlic. You can also sprout the seeds to add to sandwiches or add to salads. They have a bitter flavor profile that if used well is pleasing. Make a big bowl of this creamy curried lentil soup and serve with crackers, flatbread, roasted veggies or rice.
More lentil soups from the blog
- Dal Fry – Spiced Indian Lentil Soup Restaurant style Recipe
- Moroccan Lentil Soup
- Oil-free Spicy Garlic Dal
- Black eyed pea Lentil Soup
The current issue of Thrive Magazine showcases various vegan chefs including a 2 page spread on yours truly…Excerpt here!
Make this Sri lankan inspired Red Lentil Curry. Creamy, spicy, easy and so good! Inspired from some recipes from the web and Vegan Eats World cookbook.
Sri Lankan Red Lentil Curry
- 3/4 cup (135 g) red lentils masoor dal - these are split lentils (red/pink)
- 1/4 tsp (0.25 tsp) fenugreek seeds
- 1/3 tsp (0.33 tsp) black peppercorns
- 1/3 tsp (0.33 tsp) cayenne or to taste or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot
- 1/4 tsp (0.25 tsp) turmeric
- 1 tsp oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 6 to 8 curry leaves fresh or frozen or dried
- 1/2 (0.5) small red onion chopped
- 2 inch cinamon stick
- 1 1/2 cups (375 ml) water
- 3/4 tsp (0.75 tsp) salt or to taste
- 1/4 cup (56.5 ml) or more coconut milk or other non dairy milk
- 1 (1) tomato finely chopped
- 1/2 to 1 tsp lemon juice
- 1 tbsp shredded coconut
- Wash and soak the red lentils.
- Grind the fenugreek, black pepper, cayenne/red chilies, turmeric into a powder and keep aside.
- In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds.
- Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
- Drain and add the lentils to the saucepan. Add water, salt and coconut milk. Mix in. Partially cover and cook for 12 to 14 minutes.
- Add in the tomatoes, lemon juice, taste and adjust salt and spice. Lower the heat to low. Cover and cook for 12 to 15 minutes. Stir once in between.
- Garnish with shredded coconut and pepper flakes (optional). Serve as a soup with crackers or as dal with rice or flatbread.
Variations: Add more coconut milk instead of water for creamier soup.
Add in chopped veggies. Instant Pot/Pressure Cooker: Follow steps 1 to 4 (IP on saute, deglaze the onion with a tbsp of water or broth at step 4 if needed as the IP gets hot). Add the lentils, milk, water,salt, half of the tomato and lemon juice, mix. Close the lid, pressure cook for 3 mins. Then quick release after 5 mins. Fold in the rest of the tomato and lemon. Taste and adjust. Add some shredded coconut and serve. Nutritional values based on one serving