kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk |

by Tarla Dalal

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about kottu dal▼

kottu dal step by step recipe▼

what is kottu dal made of?▼

how to soak and pressure cook masoor dal▼

how to make kottu dal▼

tips for kottu dal▼

calories of kottu dal▼

kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with 28 amazing images.

kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk is a creamy and luscious dal for every occasion. Learn how to make Sri Lankan dal curry.

To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Whisk the dal using a whisk and keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds. Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the lemon juice, mix well and serve hot.

Sri Lankan dal curry is a comforting dal recipe made of masoor dal, tempered traditionally and mixed with coconut milk. The coconut milk is what gives this famous Sri Lankan dal a soothing flavour, while a dash of lemon juice added before serving gives a tangy twist to it. It is quick, simple and versatile.

This Indian masoor dal with coconut milk is mildly spiced with creamy texture which all of us would unquestionably enjoy. This dish is often served with plain rice. For a complete meal combo serve along with rotis, subzis and some kachumber.

Tips for kottu dal. 1. Soak the dal for half an hour before cooking in order to get the correct consistency and texture. 2. For this recipe, homemade coconut milk works the best as it is slightly diluted. If you are using readymade coconut milk, you may need to add little water and adjust the consistency. 3. A variation to this dal is to use a tempering of oil, mustard seeds, red chillies and curry leaves instead of cumin seeds and asafoetida. 4. You can also add garlic paste and sliced onions if you wish to.

Enjoy kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | with step by step photos.

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Kottu Dal, Sri Lankan Dal recipe - How to make Kottu Dal, Sri Lankan Dal

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Soaking time: 30 minutes Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 50 mins 4Makes 4 servings
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Ingredients

For Kottu Dal
3/4 cup masoor (split red lentil) dal soaked for 30 minutes and drained
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp chilli powder
3/4 cup coconut milk (nariyal ka doodh)
1/2 tbsp lemon juice

Method

For kottu dal

To make kottu dal, combine the dal, turmeric powder and little salt along with 2 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Whisk the dal using a whisk and keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and chilli powder and sauté on a medium flame for a few seconds.
Add the cooked dal, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coconut milk, salt and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame, add the lemon juice, mix well and serve the kottu dal hot.

Kottu Dal, Sri Lankan Dal recipe with step by step photos

if you like kottu dal

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what is kottu dal made of?

Kottu dal is made of 3/4 cup masoor dal (split red lentil) soaked for 30 minutes and drained, 1/4 tsp turmeric powder (haldi), salt to taste, 2 tbsp oil, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 1 1/2 tsp chilli powder, 3/4 cup coconut milk and 1/2 tbsp lemon juice.

how to soak and pressure cook masoor dal

This is what masoor dal looks like. See here to know everything about masoor (split red lentil) dal.
Put 3/4 cup masoor dal (split red lentil) in a glass bowl and cover with water. 1 cup of cooked Masoor dal gives 19 grams of protein. Being rich in Phosphorus it works with Calcium to build our bones. Whole Masoor or masoor dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells. Masoor dal is is good for diabetics and a healthy heart. See detailed 10 health benefits of masoor dal.
Use your fingers to remove dirt from the dal. You can see the water turning a muddy colour. Change the water a few times till the dal appears clean.

Use a sieve and drain out the water.
The masoor (split red lentil) dal is washed and drained. Add enough water again and soak it more 30 minutes. Drain again using a sieve and keep aside.
Next add 2 cups of water in a pressure cooker.
Add the soaked and drained masoor dal.
Add 1/4 tsp turmeric powder (haldi)

Add little salt.
Mix well and pressure cook for 2 whistles.
Whisk the dal using a whisk and keep aside.

how to make kottu dal

To make kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk, heat 2 tbsp oil in a deep non-stick pan.
Add 1 tsp cumin seeds (jeera).

When the seeds crackle, add 1/4 tsp asafoetida (hing).
Add 1 1/2 tsp chilli powder.
Sauté on a medium flame for a few seconds.
Add the cooked dal.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add 3/4 cup coconut milk.
Add salt to taste.
Add 1 cup of water to adjust the consistency of the dal.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Switch off the flame and add 1/2 tbsp lemon juice.

Mix well and serve kottu dal recipe | Sri Lankan dal curry | Indian masoor dal with coconut milk | hot.

tips for kottu dal

Soak the dal for half an hour before cooking in order to get the correct consistency and texture.
For this recipe, homemade coconut milk works the best as it is slightly diluted. If you are using readymade coconut milk, you may need to add little water and adjust the consistency.
A variation to this dal is use a tempering of oil, mustard seeds, red chillies and curry leaves instead of cumin seeds and asafoetida.
You can also add garlic paste and sliced onions if you wish to.