Lentil curry is a very famous curry in Sri Lanka. The creamy and nice taste to go with anything makes it a bit different from other curries.

You can cook lentils in different ways. but this is the nice curry ever. I didn’t add a lot of chillies in this. You adjust the level of chillie always . I find the creamier the curry is the better.

To do the tempered lentils all you need to do is to add some extra flavour by tempering some ingredients. Enjoy!

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This is 1/2 cup lentils. this will serve 4-6 people.

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Put the lentils in to a mixing bowl and add water. I always soak the lentils about 5-10 minutes to soak. That way it’s really easy to wash.
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Wash until the water runs clear. If not sometimes it tastes different.
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Chop some Garlic, onions, chillies, curry leaves and cinnamon with pandan (Rampe) leaves.
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I used a 1/2 tsp chillie powder , 1/8 tsp (Pinch) turmeric powder, and a teaspoon full curry powder.
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Add all in to the lentils
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Next add 1 1/2 cups water in to it. You can use the second coconut milk if you are using the fresh coconut.
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Mix well.
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Put the pot on the stove. Cook on a medium heat stirring several times with a lid on.
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When its well cooked add enough salt to your taste and add 1/2 cup thick coconut milk.
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Cook until the coconut milk comes to the boil. Stir well and serve with plain rice or string hoppers or bread.
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To temper the lentils I used 1 Tsp mustard seeds, several red chillies cut in to two, curry leaves and pandan (Rampe) leaves, cinnamon and 1 tables spoon full finely chopped onion and a 1 tsp full finely chopped garlic.
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Add a tablespoon full oil in to a pan. leave the oil to be very hot.
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Add all the ingredients prepared for the tempering.
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Fry until golden brown.
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Add the fried ingredients in to the lentils curry. ( I normally plan time like when the curry is going to be ready I fry the ingredients for tempering)
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Mix well. Serve with, rice, bread, string hoppers or anything needs a curry to accompany.