Place it in a medium size saucepan. Now add all the spices together with onion, curry leaves and garlic cloves for the curry. Then add water and mix it well. Stirring occasionally until the lentil are boiled. Once lentils is cooked add coconut milk and bring it to boil again.
Sri Lankan Red Lentil Curry. Creamy Dal curry Spiced with fenugreek seeds, cinnamon & black peppercorns. Coconut milk adds cooling creaminess. Easy Vegan Gluten-free Soy-free Recipe. No garlic recipe. Serves 2 1/3 tsp (0.33 tsp) cayenne or to taste or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot
Then add water and mix it well. Stirring occasionally until the lentil are boiled. Once lentils is cooked add coconut milk and bring it to boil again. When lentiles is cooked transfer it to another saucepan. Add onion, garlic, curry leaves and fry it for 5 – 10 minutes.
In a saucepan, heat oil over medium heat. When hot, add the mustard seeds and let them start to pop. Add curry leaves carefully and mix in. Add the fenugreek seed powder, stir and cook for 5 to 10 seconds. Add onions, cinnamon stick and a pinch of salt. Mix to coat with spices. Cook for about 3 minutes. Drain and add the lentils to the saucepan.