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.
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Ingredients
- 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
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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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