Curried Lentil Dhal from The Curry Diva • Stephanie Hansen

By admin Feb16,2024


February 15, 2024

Curried Dhal Lentils in a blue pot on a butcher block countertop

This curried dhal (or curried lentils) is a flavorful Sri Lankan dish that I learned how to make from my friend, Heather Jansz, otherwise known as The Curry Diva! Serve it up with kale mallung and coconut rice.


  • 2 Tbsp of brown mustard seeds
  • 2 to 4 Tbsp of your favorite oil ( I use coconut oil or ghee)
  • 1 inch piece of Ceylon Cinnamon broken by hand
  • 1 Tbsp of Turmeric powder
  • 1 small onion chopped
  • 1 to 2 Tbsp of crushed or garlic puree
  • 2 Tbsp of Garam Masala spices ( 2 full tsps of coriander and cumin)
  • 2 to 3 inch piece of Pandan leaf (Optional)
  • 2.5 cups red lentils (they are orange in color)
  • 1/2 cup coconut milk
  • Several cups of Water – for 2.5 cups of lentils I add at least 4 to 5 cups
  • of the water
  • Salt to taste (we used Celtic salt)


Heat the pan up just a little bit – and add in the mustard seeds and Let them start popping

Then add the oil, cinnamon, Turmeric, onions and garlic and the curry blend all spices, herbs or curry leaves and saute’ for a few minutes 

Then add in the lentils and the coconut milk and water

Cook on med to high heat on stove top for 7 to 10 minutes

Then add in the salt

I usually will wait till they are almost done and turn off the heat and let it sit – it will cook by itself for at least another 3 minutes or so

Serve as a side dish with other things like rice or pasta

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