Dhal/Lentils Curry


Ingredients: (for 4 servings)

1-cup red lentils

2 garlic pods

½ medium sized onion sliced

2-3 green chilli sliced

1 tsp red chilli powder

Few curry leaves

2-inch piece rampe leaf (pandan)-optional

¼ tsp turmeric powder

1 tsp raw curry powder

1 tsp fenugreek seeds

Pinch of salt to taste

1/2-cup coconut milk


For tempering

    2 tsp oil

    1 tsp mustard seeds

    1 tsp cumin seeds

    2 red chillies

    6-7 curry leaves



  • Wash lentils and rinse it well for at least 2 to 3 times.
  • Add lentils and water in a cooking pan and put chopped onion, sliced green chilli, red chilli powder, few curry leaves, rampe leaves, fenugreek seeds, turmeric powder, curry powder, and garlic in it.(If it is hard to find rampe /pandan leaves, just ignore it.)
  • Cover and cook it for 5-7 minutes in medium flame till most of the water evaporates and the dhal is cooked.
  • Now it’s the time for adding pinch of salt and mix well.
  • Add ½ cups of coconut milk. Mix well. Cover and allow cooking in medium flame in 3 minutes.
  • Check the taste and adjust salt to taste.
  • At the mean time heat another pan and add 2 tsp. of oil. Once oil is hot, add the tempering items in order.
  • When you can see onion is getting golden brown with nice smell, put cooked lentils curry in to this pan and mixed well till all tempering items spread evenly with the lentils.
  • Serve with rice or flatbread.
  • Some people like to enjoy lentils curry without tempering. You can try either way, if you like. 



 Coconut Sambol


  • 100g of freshly grated coconut, frozen or desiccated coconut
  • 2 tbsp. coconut milk
  • 1/2 cup hot water
  • Salt to taste
  • 1/2 small red onion diced
  • 1 tbsp. chilli flakes
  • 1/2 a lime
  • 1/2 a small tomato chopped
  • 1 or 2 green chillies.


  • If you use desiccated coconut:

In a bowl mix together the coconut, coconut milk and hot water. Place in the microwave for 30 seconds and let it cool.


  • Put onions, green chilli, chilli flakes and salt into a mortar and pestle and pound to a thick paste.


  • Slowly add the coconut, 1-2 tbsp. at a time until you’ve used up all the coconut.


  • Continue to pound until all ingredients mix together with coconut and the coconut has taken on a reddish colour.


  • Add small pieces of tomatoes and pound gently.


  • Put prepared pol sambol in to a bawl and squeeze lime juice and mix well. Add extra salt to taste.


  • If you don’t have a mortar and pestle, put all ingredients in to a food processor, except tomato. Add tomatoes after putting mixture in a bawl.


  • Enjoy your pol sambol with bread, steamed rice, or roti.