A Sri Lankan vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Onions and tomatoes can carry pesticide residues, so choosing organic is beneficial. Lentils generally have low residue, so organic is less crucial for them.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 tomato, chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 tsp chili powder (adjust to taste)
• 1 cup coconut milk
• to taste salt
• to taste black pepper
• 1 lemon, juiced
• 2 tbsp fresh cilantro, chopped

Method

1. Rinse the red lentils thoroughly under cold water.
2. In a pot, combine the red lentils and water. Bring to a boil, reduce heat, and simmer until lentils are soft, about 20 minutes.
3. In a separate pan, heat coconut oil over medium heat. Add the mustard seeds and let them pop.
4. Add the onion, garlic, and ginger to the pan. Sauté until the onion is translucent.
5. Stir in the tomato, turmeric, cumin, chili powder, and curry leaves. Cook for 5 minutes until the tomatoes soften.
6. Add the cooked lentils to the spice mixture. Stir in the coconut milk and season with salt and black pepper.
7. Simmer the curry for 10 minutes, allowing the flavors to meld.
8. Finish with lemon juice and garnish with fresh cilantro before serving.

Notes

• For a thicker consistency, cook the dhal longer before adding coconut milk.
• Adjust chili powder for desired spice level.
• Serve with plain rice or flatbread.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Sri Lankan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.