Patel says: “During our trip to Sri Lanka, my husband and I were excited to explore the country and its food. When we had an authentic Sri Lankan breakfast for the first time, it blew my mind; I loved everything they served, but the Sri Lankan dal was my favourite. I learned how to make it on the spot.”

Serves 4

Ingredients

260g split red lentils (lal masoor dal)
½ tsp ground turmeric
Salt, to taste
250ml coconut milk
2 tbsp chopped coriander
Rice, to serve

For the seasoning

3 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
8–10 curry leaves
1 small cinnamon stick
2 whole dried red chilies
1 small red onion, sliced
4–5 garlic cloves, minced
2 tsp red chilli powder or
Kashmiri chilli powder
Salt, to taste

Method

Rinse the dal three times. Heat 1.5 litres water in a deep saucepan over a high heat, add the rinsed dal and turmeric, and season with salt. Bring to the boil, then turn the heat down to medium and cook the dal for 25–30 minutes, or until the dal is very soft. Remove the pan from the heat and mash the dal with the back of a spoon until you have a creamy consistency. Add the coconut milk and mix well, then set aside.

For seasoning the dal, heat a frying pan over a medium heat and add the mustard seeds. When they crackle, add the cumin seeds, then the curry leaves, cinnamon stick, whole red chillies, onion and garlic. Cook for 7–8 minutes until the onion has softened, then add the chilli powder, mix well, and cook for a further minute.

Add the seasoning to the dal mixture and bring to boil. Turn the heat down to low and simmer for 6–8 minutes until a creamy consistency is achieved. Stir in the coriander. If the dal is too thick, add a splash of water. Serve hot with rice.

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