Rice + Curry : Dal
I'm not sure how to spell dal...I have seen it spelled dal, dhal, and Dahl. Who knows. Anywho, it's damn delicious and is by far my favorite Sri Lankan dish. I have it for breakfast with coconut roti, and it's always a part of our rice and curry dinner. So good so good.
First of all you need Split Red Lentils. About 2 cups of them is enough for 2-4people. Soak the lentils, washing them of any impurities.
Drizzle a bit of vegetable oil (or coconut oil) to a pot. Add your (rinsed and drained) lentils to the pot, adding curry leaves, diced red onion, 1 tsp mustard cream, 1 tablespoon turmeric, 2 tablespoons curry powder.
NOW: you're adding 2-3 cups of "2nd" coconut milk. There are 3 stages to the coconut milk, one being the thickest, 3 being the most watered down version. To simplify this recipe your "2nd coconut milk" will just be some watered down coconut milk...2 parts of the milk, 1 part water.
Bring the pot to a boil, allowing it to boil for a few minutes before adding in one cup of "1st coconut milk" (so just the pure coconut milk). Allow it to come to a boil again and then simmer for about 30minutes.
Right before serving the dal you hear up a large skillet, or another pot, and drizzle in oil. Add diced garlic, diced red onion, curry leaves, salt and cinnamon. Cook it for a few minutes like this, allowing all of the flavors to come together. Add crushed chili peppers to your liking and then add your lentils (dal). Again, simmer for a few minutes to allow the flavors to come together.
Just some info about dal:
Dal has an exceptional nutritional profile. It provides an excellent source of protein for the Indian subcontinent, particularly for those adopting vegetarian diets or diets which do not contain much meat. Dal is typically around 25% protein by weight, giving it a comparable protein content to meats. Dal is also high in carbohydrates whilst being virtually fat-free. Dal is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.