Today I am excited to bring you one of my inspirations from my amazing trip to Sri Lanka last summer. It really was a Beauty Detox paradise as they had so many options of amazing organic, plant foods to eat! Below is a picture of a typical assortment of “vegetable rice and curry” I ate almost every single day I was there. This generic term for a dish always entailed rice, dahl (stewed lentils) and a wide variety of vegetables- chef’s choice!
You may or may not know that the name for lentils in general is ‘dahl’. It is very interesting that most Indian recipe names are not fancy dish names, but the literal translation for the items in the dish! An example of this would be a dish called Alu Gobi, which means Potato Cauliflower, and you guessed it: it is made with those ingredients.
There are countless ways to prepare dahl and this dish is inspired directly from my experience in Sri Lanka.
Warming Sri Lankan Dahl
- 1 cup masoor dhal (red lentils), preferably soaked overnight
- 4 cups water
- 2 carrots, sliced (optional)
- 2 tsp. coconut oil
- 2 tsp. mustard seeds
- 1 tsp. whole cumin seeds
- ½ of a white onion, sliced
- 1 clove garlic, finely chopped
- ½ tsp. turmeric powder
- 1 cup of coconut milk
- Sea salt, to taste
- Wash the lentils well and rinse, then add to a pot with water, bringing to a boil. Lower to a simmer and cook until soft, about 30 minutes or so. Throw in the carrots (if you choose to use them).
- When the lentils are almost cooked through, heat the coconut oil in a separate pan. Add the mustard seeds, allowing them to “pop” and burst open for about a moment, as you mix them. Next, add the cumin seeds, onion and garlic, cooking until translucent.
- Stir in the turmeric and coconut milk until heated, then add into the lentils.
- Mix all together and season with sea salt. Adjust seasonings as desired. Enjoy!