Sri Lankan Dhal Curry Recipe (2024)

FAQs

What is the difference between lentil curry and Dahl? ›

Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fiber. What's the difference between a dahl and a curry? A dal recipe includes a split pulse, has a more soupy consistency, and has fewer spices than a curry.

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

You can add 1 or 1/2 teaspoons of coriander powder in order to thicken dal. If there isn't too much water already in dal, you can just mash them or even blend them. That will make the dal thicker.

Dal Spices– Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Garam masala is a spice mix found in supermarkets nowadays – it's like a more potent curry powder.

One of the most nutrient-dense pulses known to us is urad dal, or black lentil. Urad dal, being low in fat and calories, aids in better digestion. It is considered to strengthen our nervous system, increase energy levels, improve heart health, and strengthen our bones because it is high in protein and vitamin B3.

You don't absolutely have to soak the red lentils but from what I have read, if you soak them and drain the water, it helps to remove some of the phytic acid which makes them easier to digest. Doing so reduces the cooking time, as well!

Dhal is an excellent source of iron and fibre, and a good source of protein, for vegetarians.

Common Substitutes

Split chickpeas (Chana Dal), split pigeon peas(Toor Dal) and Split peas can be used interchangeably. Toor dal will cook faster than the others. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal).

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Should dal be thick or runny? ›

The consistency of dal is another thing that with a lot of people is a personal preference. But most people prefer a thick dal that has substance.

And when served with a grain like rice or a wheat-based bread, dal forms a complete protein that sustains and satisfies for very little expense. Dals are my Platonic ideal of comfort food.

In the USA, dal is commonly referred to as "lentils." Lentils are a type of legume, and dal is a dish made from cooked and spiced lentils, which is a staple in Indian cuisine. So, when people in the USA talk about dal, they are usually referring to dishes made from lentils.

Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.

Dal is a pulse or lentil that grows in pods. Whole dal are the lentils that are removed from their pods, dried, and sold whole, whereas split dal is split into thinner flatter discs. Whole dal can either have its skin on or off (shelled vs. non-shelled) whereas split dal is more commonly hulled.

Though often translated as lentils, dals are actually any split pulses (legumes). A pulse refers to the dry, edible seed of the pod. This includes beans, lentils, peas, and other little seeds in lentils or beans. So, any split legume is considered a dal in Indian culture.

Common Substitutes

Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal). Mung Dal will take a few minutes longer to cook through. Mung Beans and Lentils can also be used interchangeably.

In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking.