Description
A flavorful journey through Sri Lankan cuisine with a delicious lentil curry and coconut flatbread.
Ingredients
Scale
- 1 cup red lentils, thoroughly rinsed
- 4 cups water
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1-inch piece ginger, finely grated
- 1 green chili, sliced (adjust for desired heat)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 can (14 ounces) coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- 2 cups all-purpose flour
- 1 cup grated fresh coconut (or unsweetened dried coconut)
- 1 teaspoon salt
- 1 tablespoon coconut oil
- Water (as needed for dough)
Instructions
- In a large saucepan, combine the rinsed lentils and water. Bring to a rolling boil, then lower the heat and let it simmer for about 20 minutes, or until the lentils are tender and mushy.
- Meanwhile, in a skillet, warm the coconut oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, roughly 5 minutes.
- Incorporate the crushed garlic, grated ginger, and sliced green chili into the skillet. Cook for an additional 2 minutes, allowing the aromas to blend.
- Sprinkle in the turmeric, cumin seeds, and mustard seeds, stirring for about a minute to release their flavors.
- Carefully mix the softened lentils into the skillet with the sautéed ingredients. Pour in the coconut milk and season with salt. Allow the mixture to simmer for another 10 minutes, stirring occasionally to combine.
- For the coconut flatbread, in a bowl, mix together the flour, grated coconut, and salt. Add the coconut oil and blend until crumbly.
- Gradually incorporate water until a soft dough forms. Knead the dough for a few minutes until it is smooth and elastic.
- Divide the dough into equal portions and roll each piece into a disc about ½ inch thick.
- Heat a frying pan over medium heat. Cook each flatbread for 2-3 minutes on each side, or until they develop a golden-brown crust and are fully cooked.
- Serve the lentil delight hot, garnished with fresh cilantro, alongside the warm coconut flatbreads for a delightful meal.
Notes
- Adjust the green chili according to your heat preference.
- Fresh coconut gives a better flavor, but unsweetened dried coconut can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg