Sri Lankan Red Lentil Curry

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A comforting Sri Lankan staple made by simmering split red lentils with aromatics and finishing with a sizzling tempered spice oil. This creamy, lightly spiced curry is traditionally served alongside steamed rice and sambol for a complete meal.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 9 gSaturated Fat
• 35 gCarbs
• 10 gFiber
• 4 gSugar
• 13 gProtein
• 580 mgSodium
• 650 mgPotassium
• 60 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the lentils

• 1 cup (200 g) split red lentils, rinsed until water runs clear
• 3 cups (720 ml) water
• 1/2 teaspoon ground turmeric
• 1 pandan leaf, optional
• 2 cloves garlic, smashed
• 1-inch (2.5 cm) piece ginger, sliced
• 1 small tomato, chopped
• 1/2 cup (120 ml) thick coconut milk
• 1 teaspoon salt, or to taste

For the tempering (tadka)

• 2 tablespoons coconut oil
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies, broken
• 1 small red onion, finely chopped
• 1 green chili, slit lengthwise
• 10 fresh curry leaves
• 1 small cinnamon stick
• 1 tablespoon lime juice

Directions

1. Combine the rinsed lentils, water, turmeric, pandan leaf, garlic, and ginger in a heavy pot. Bring to a boil, skim off any foam, then reduce heat and simmer uncovered for 18–20 minutes until the lentils are soft and breaking down.
2. Stir in the chopped tomato, coconut milk, and salt. Simmer gently for 5–7 minutes more, mashing any remaining lentil chunks against the side of the pot to create a creamy, thick consistency. Remove the pandan leaf.
3. Heat the coconut oil in a small pan over medium heat. Add the fenugreek seeds and let them sizzle for 10 seconds, then add the mustard seeds, cumin seeds, dried red chilies, and cinnamon stick.
4. Once the mustard seeds begin to pop, stir in the chopped onion, green chili, and curry leaves. Fry for 2–3 minutes until the onion turns soft and golden at the edges.
5. Pour the hot tempering into the lentil pot, reserving a few curry leaves for garnish. Stir well and let the curry bubble for 1 minute so the flavors meld.
6. Finish with the lime juice, taste for salt, and remove from heat. Let the curry rest for 5 minutes; it will thicken slightly as it stands.
7. Serve hot in shallow bowls, drizzled with the tempered oil pooling on top, garnished with the reserved curry leaves. Traditionally accompanied by steamed white rice, coconut sambol, and a dry curry of choice.

Cook’s Notes

• Rinse the lentils thoroughly to remove starch and prevent a gummy texture; cloudy water means keep rinsing.
• For a thinner dal, add an extra 1/2 cup water during simmering; for a thicker version, mash more vigorously and reduce further.
• Pandan leaf (rampe) adds the signature Sri Lankan aroma, but you can omit it or substitute a bay leaf.
• Adjust the heat by adding or omitting the green chili and dried red chilies — authentic versions are usually mild with fragrant warmth.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day as the spices deepen.

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