Sri Lankan Dhal Mallum Recipe

Sri Lankan Dhal Mallum is a simple everyday lentil dish that is hearty, comforting and delicious. Red lentils are seasoned with cooked onions and grated coconut in this recipe.

This is an easy side dish to make. I use the instant pot to cook the lentils to make it even more easier. Dhal curry is a perfect side dish to serve with rice and some Sri Lankan eggplant pickle.

About the recipe

I love exploring international vegetarian dishes from around the world. In that quest, I found that Sri Lankan cuisine is exotic with its with influences from South Indian, Indonesian, Dutch and other South east Asian cuisines.

Here I have a everyday lentil dish from Sri Lanka. Dhal mallum is a simple and easy to make dish. Unlike Indian dal recipes, this dhal curry does not have any tomatoes or tamarind. Even without these ingredients, this dal is absolutely delicious.

Lentils are cooked along with onion, garlic and chilies. These impart a lot of flavor to the dal. Also adding some fried onions afterwards along with grated coconut makes this dish irresistible. My kids love it. It is a great side dish to serve with either rice or bread.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Sri Lankan style dhal mallum recipe:

• Red lentils aka masoor dal ~ these are quick and easy to cook.
• Onions - I love using red onions but feel free to use any variety you have on hand.
• Garlic, green chilies and curry leaves.
• Mustard & cumin seeds.
• Turmeric, red chili powder and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Sri Lankan dal recipe:

Cook lentils

You can cook the lentils either in a pressure cooker or on the stove top. I have also included details instructions for both in the recipe card.

Combine lentils and water in the Instant Pot. Add the chopped onions, green chilies, turmeric and mix well. Cook on high pressure/ manual for 1 minute. Let the pressure release naturally for 10 minutes and quick release the remaining. Set the cooked dal aside.

Make Dhal Mallum

Heat oil in a sauté pan on medium heat. Add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and the remaining onions and the garlic. 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.

Expert Tips

• You can cook the red lentils either in an instant pot/ pressure cooker or on the stove top. Just make sure to use more water to cook on the stove top.
• I love using red onions in this Sri Lankan dhal curry recipe, but you can use any variety you have on hand.
• Store leftover dhal mallum in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

You might also like

Here are a few more delicious Sri Lankan recipes that you might also like:

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Recipe Card

Sri Lankan Dhal Mallum

Sri Lankan Dhal Mallum is a simple everyday lentil dish that is hearty, comforting and delicious. Red lentils are seasoned with cooked onions and grated coconut in this recipe.

Author: Pavani

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Course: Main Course, Side Dish

Cuisine: sri lankan

Servings: 6 Servings

Ingredients

1x2x3x

• 1 cup Red Lentils
• 1¼ cup Water*
• 1 Large Onion, ¼ chopped and the rest thinly sliced
• 2~3 Green Chilies, slit in half
• ¼ teaspoon Turmeric
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 8~10 Curry leaves
• 2 Garlic cloves, finely minced
• ½ teaspoon Red Chili powder
• To taste Salt
• 3 tablespoons Fresh or dry coconut, grated

Instructions

Cook lentils in Instant Pot:

• Combine lentils and water in the Instant Pot. Add the chopped onions, green chilies, turmeric and mix well. Cook on high pressure/ manual for 1 minute. Let the pressure release naturally for 10 minutes and quick release the remaining. Set the dal aside.
  1 cup Red Lentils, 1¼ cup Water*, 1 Large Onion, ¼ chopped and the rest thinly sliced, 2~3 Green Chilies, slit in half, ¼ teaspoon Turmeric

Cook lentils in Stove Top:

• In a medium size sauce pan, combine lentils, 2 cups of water, along with chopped onions, green chilies, turmeric and mix well. Bring the mixture to a boil on medium-high flame. Lower the heat and simmer until the lentils are tender, but not mushy. Drain the lentils, if needed.
  1 cup Red Lentils, 1 Large Onion, ¼ chopped and the rest thinly sliced, 2~3 Green Chilies, slit in half, ¼ teaspoon Turmeric

Make Dhal Mallum:

• Heat oil in a sauté pan on medium heat. Add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and the remaining onions and the garlic. Cook till the onions are translucent, about 3~4 minutes.
  1 tablespoon Oil, 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 8~10 Curry leaves, 2 Garlic cloves, finely minced
• Add the cooked dal, red chili powder, salt and grated coconut. Mix well and cook for 3~4 minutes. Serve hot with hot rice.
  ½ teaspoon Red Chili powder, To taste Salt, 3 tablespoons Fresh or dry coconut, grated

Video

Notes

• You can cook the red lentils either in an instant pot/ pressure cooker or on the stove top. Just make sure to use more water to cook on the stove top.
• I love using red onions in this Sri Lankan dhal curry recipe, but you can use any variety you have on hand.
• Store leftover dhal mallum in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Nutrition

Calories: 161kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 346mg | Fiber: 11g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 3mg

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