Every time I attempt to make this incredibly simple and fragrant Sri Lankan dish, I make it ever so slightly differently. Not because I'm in the pursuit of fancy, it just happens like that. Every time Nalaka makes it, it's exactly the same, which is brilliant.
Sometimes I put ground chilli in, sometimes green and red chillies. Occasionally some crispy fried garlic shavings, maybe some mint and coriander too. Great with rice, great as a replacement to rice, great on its own, better the way he does it.
Daal, the way Nalaka makes it, I think
Serves 2
200g yellow split peas
1 small onion
6 garlic cloves
2 small, hot green chillies
1 small onion
6 garlic cloves
2 small, hot green chillies
2 tsp cinnamon bits
1 tsp ground turmeric
1 tsp ground turmeric
2 tsp curry powder
salt and black pepper
salt and black pepper
12 curry leaves
1 rampa leaf (pandan)
200ml thin coconut milk
200ml thick coconut milk
Rinse the split peas in cold water. Peel and finely slice the onion.
Peel and cut the garlic in half, chop the
chillies into little strips.
Put the peas, onion, chilli, garlic, cinnamon, turmeric, curry powder, leaves, salt and black
pepper in with the peas and cover with the thin coconut milk. Bring to the
boil, cover with a lid then simmer for 15-20 minutes until the pulses are softening.
To finish, add the thicker coconut milk and bring back to a faster simmer with the lid off, cooking until all the milk has absorbed.
You can always peel and finely slice more garlic, cook till golden and
lightly crisp in a shallow pan with oil, then stir into the daal with a
handful of chopped coriander leaves. Nalaka doesn't, so there we have it.
