Sri Lankan Dal Mallum is a simple everyday lentil dish that is hearty, comforting and delicious.
I am starting this year’s Blogging Marathon with ‘Sinhalese Cuisine’ as the theme. Sri Lankan cuisine sounds very exotic with influences from South Indian, Indonesian, Dutch and other South east Asian cuisines. But for the first day I have a very simple and delicious Sri Lankan Dal Mallum recipe.
While I was looking for Sri Lankan recipes to make, I found quite a few dishes that sounded absolutely delicious and inviting. But when I saw this everyday lentil dish on My Sri Lankan recipes. Red Lentils are cooked with onion, garlic and grated coconut to make this comforting and delicious dish.My whole family loves lentils including the kids but the way I make dal is slightly different from this Sri Lankan version. I usually add some tomatoes or tamarind to make the dal taste tangy. So this dish with just onions and grated coconut sounded too bland in theory. But I shouldn’t have worried about it.The dish turned out absolutely delicious. Lentils are cooked along with onion, garlic and chilies — which impart lot of flavor to the dal. Also adding some fried onions afterwards along with grated coconut makes this dish irresistible. My kids loved it. It is a great side dish to serve with either rice or bread.
Sri Lankan Dal Mallum
- 1 cup Red Lentils
- 1 Large Red Onion, thinly sliced
- 2 Garlic cloves, finely minced
- 2 Green Chilies, slit in half
- ¼ tsp turmeric
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8~10 curry leaves
- ½ tsp Red Chili powder
- 3 tbsp Fresh or dry coconut, grated
- To taste salt
- In a medium saute pan, combine red lentils, 2 cups water, half of the chopped onion, green chilies and turmeric. Bring the mixture to a boil. Lower the heat and simmer until the lentils are tender, but not mushy. Drain the lentils, if needed.
- Heat oil in a pan, add mustard seeds and cumin seeds; once the seeds start to splutter, add curry leaves and the remaining chopped onions. Cook till the onions are translucent.
- Add the cooked dal, red chili powder, salt and grated coconut. Mix well and cook for 3~4 minutes. Serve hot with rice or bread.