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Sri Lankan Red Lentil Curry. Creamy Dal curry Spiced with fenugreek seeds, cinnamon & black peppercorns. Coconut milk adds cooling creaminess. Easy Vegan Gluten-free Soy-free Recipe. No garlic recipe. Jump to Recipe
Its getting cooler out here. I am loving warming soups and stews. Lentil soups/Dals are a staple in the house whether winter or summer. During summer, the lentil soups are made less spicy and served with kachumbar salad (chopped cucumber onion tomato cilantro tossed in salt, black pepper and lemon juice), raita (non dairy yogurt lightly spiced with cumin, salt, cayenne with onion, cucumber, tomato or shredded summer squash mixed in) and or other cooling sides. Cooler months call for warm spices, black pepper, quick cooking lentils.
This creamy spiced Dal curry is delicious and easy. It is spiced with whole cinnamon and fenugreek seeds. Fenugreek Seeds 
More lentil soups from the blog
- Dal Fry – Spiced Indian Lentil Soup Restaurant style Recipe
- Moroccan Lentil Soup
- Oil-free Spicy Garlic Dal
- Black eyed pea Lentil Soup
The current issue of Thrive Magazine showcases various vegan chefs including a 2 page spread on yours truly…Excerpt here!
Make this Sri lankan inspired Red Lentil Curry. Creamy, spicy, easy and so good! Inspired from some recipes from the web and Vegan Eats World
Sri Lankan Red Lentil Curry
Ingredients
- 3/4 cup red lentils, masoor dal - these are split lentils (red/pink)
- 1/4 tsp fenugreek seeds
- 1/3 tsp black peppercorns
- 1/3 tsp cayenne or to taste , or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot
- 1/4 tsp turmeric
- 1 tsp oil
- 1/2 tsp mustard seeds
- 6 to 8 curry leaves, fresh or frozen or dried
- 1/2 small red onion, chopped
- 2 inch cinamon stick
- 1 1/2 cups water
- 3/4 tsp salt or to taste
- 1/4 cup or more coconut milk , or other non dairy milk
- 1 tomato, finely chopped
- 1/2 to 1 tsp lemon juice
- 1 tbsp shredded coconut
Instructions
- Wash and soak the red lentils.
- Grind the fenugreek, black pepper, cayenne/red chilies, turmeric into a powder and keep aside.
- In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds.
- Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes.
- Drain and add the lentils to the saucepan. Add water, salt and coconut milk. Mix in. Partially cover and cook for 12 to 14 minutes.
- Add in the tomatoes, lemon juice, taste and adjust salt and spice. Lower the heat to low. Cover and cook for 12 to 15 minutes. Stir once in between.
- Garnish with shredded coconut and pepper flakes (optional). Serve as a soup with crackers or as dal with rice or flatbread.
Notes
Variations: Add more coconut milk instead of water for creamier soup.
Add in chopped veggies. Instant Pot/Pressure Cooker: Follow steps 1 to 4 (IP on saute, deglaze the onion with a tbsp of water or broth at step 4 if needed as the IP gets hot). Add the lentils, milk, water,salt, half of the tomato and lemon juice, mix. Close the lid, pressure cook for 3 mins. Then quick release after 5 mins. Fold in the rest of the tomato and lemon. Taste and adjust. Add some shredded coconut and serve. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Um..how many tomatoes do we need?
1 tomato. its is listed right above lemon juice.
Fantastic recipe and so simple to make. I do prefer a soup to the thick lentil curry, so I added a little more water and coconut milk to my version. I also included a little ginger and garlic to the onion fry section, and a half green chilly for that subtle bite. Oh and I doubled up the entire recipe as it always comes out so good, but so little!
Awesome! there is quite some heat with the peppers. You can add more to preference.
Hello. I made this and it was fabulous! Thank you so much
Awesome! Thanks!
Just made this and it is amazing!! This is what I need in the winter! Thanks.
Awesome.
This looks so delicious! I wasn’t able to get curry leaves. I do have a couple different curry powders. I also only have ground mustard seed and fenugreek as opposed to whole seeds. Any advice to modify the recipe given the substitutions? I’d like to make this tonight or tomorrow.
Hi Liz, curry leaves are very different from curry powder. Curry powder is just spices and doesnt contain curry leaves. You can use 1-2 bay leaves. you can mix the ground mustard with the ground spices. use the same amount in ground to begin with. Add more ground spices later once you taste.
Hi Richa – Do I have to grind the fenugreek seeds or can I add the whole?
Grind them. grind them with the black pepper, chili and turmeric. Whole seeds will take a long time to release the flavor. you can use a mortar and pestle and make a coarsely crushed mixture, or use a small blender.
This recipe is the bomb.com
Made this last night, using coconut milk for the majority of liquid, and served it with homemade naan. Guess what will be dinner again tonight?!
yay!!
I just made this, doubled the recipe, and it’s wonderful..love the slow heat of the dried chili. I did find even after soaking the red lentils overnight that I needed more cooking time & fluid. Do you have any suggestions for topping/serving?
Hi Fran, what lentils did you use? These are quick cooking red lentils (split lentils). Sometimes the brand labels whole red lentils also as red lentils. If you are using whole lentils, they will take anywhere from 35 to 45 minutes to get done and will need more water.
I serve this over rice or with a side of roasted veggies and flatbread. You can garnish it with toasted coconut and serve with crackers or buttery dinner rolls as well.
This looks great Richa! Love red lentil dals.
this one is different than the usual punjabi style I make and it fabulous. try it!