Creamy lentils, aromatic spice and a tangle of properly crisp onions make this Sri Lankan-inspired dhal far more exciting than its simple ingredients suggest. It is cosy enough for a cold evening but brightened with lime, curry leaves and chilli so every spoonful stays lively. Use our Sri Lankan Spice blend to bring all those beautifully balanced spices together without measuring them separately.

Ingredients

• 250g red split lentils, rinsed
• 800ml vegetable stock
• 1 tbsp vegetable oil, plus 3 tbsp for frying
• 1 large onion, finely chopped
• 2 tbsp Sri Lankan Spice
• 2 garlic cloves, crushed
• 15g fresh ginger, grated
• 400ml tin coconut milk
• 2 medium tomatoes, chopped
• 100g baby spinach
• 10 curry leaves
• 1 lime, juice only
• For the crispy onions: 2 onions very thinly sliced and 2 tbsp plain flour
• Fine salt, to taste
• Warm naan or rice, to serve

Instructions

1. Put the lentils and stock into a large saucepan. Bring to the boil, skim if necessary, then simmer gently for 12–15 minutes until soft.
2. Meanwhile, heat 1 tbsp oil in a frying pan. Cook the chopped onion for 7 minutes, then add the Sri Lankan Spice, garlic, ginger and curry leaves for 1 minute.
3. Stir the spiced onion mixture, coconut milk and tomatoes into the lentils. Simmer for 12–15 minutes until creamy, stirring regularly.
4. For the topping, toss the sliced onions with the flour and a pinch of salt. Heat 3 tbsp oil in a clean frying pan and fry the onions in batches until crisp and deep golden. Drain on kitchen paper.
5. Stir the spinach and lime juice into the dhal. Cook for 2 minutes until the spinach wilts, then taste and season.
6. Spoon into bowls, pile over the crispy onions and serve with warm naan or rice.

Timings

Prep: 15 minutes | Cook: 40 minutes | Serves: 4

Serving Suggestions

Serve as a main course with naan, rice and lime wedges, or use smaller portions alongside curries and grilled dishes. Coconut yoghurt makes a cooling optional topping.

Why This Recipe Works

Red lentils break down naturally into a creamy base, while coconut milk softens the spice. Frying the onions separately gives the finished dish essential crunch and savoury sweetness.

Allergy Notes

Contains gluten in the crispy onion coating. Use a suitable gluten-free plain flour if required and check the stock and breads carefully.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Curry Leaves
• Ground Fenugreek
• Ground Coriander
• Chilli Powder

🍽️ More Recipes Using Sri Lankan Spice

• Sri Lankan Coconut Chicken Curry
• Sticky Sri Lankan Black Pork Curry
• Sri Lankan Fish Curry with Tomato & Lime
• Sri Lankan Roast Pumpkin & Chickpea Curry
• Sri Lankan Spiced Lamb Cutlets with Coconut Sambol

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