Sri Lanka: The Cookbook by Prakash K Sivanathan

Author:Prakash K Sivanathan [Sivanathan, Prakash K]
Language: eng
Format: epub
Publisher: MBI
Published: 2017-06-15T00:00:00+00:00

◁ PAYARU KEERAI

Dal and spinach curry

Dry-roasting the mung dal before cooking gives this protein-packed dish a deeply nutty flavour. For those in Sri Lanka who eat no meat, lentils are a basic and daily source of protein.

Serves 4

300g (101/2oz/11/2 cups) mung dal (split green mung bean)

300ml (101/2 fl oz/11/4 cups) water

1/2 medium onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp cumin seeds

1/2 tsp ground turmeric

4 fresh curry leaves

100g (31/2oz) spinach, roughly chopped

1 tsp salt

1 tsp butter or ghee (optional)

For the tempering

1 tbsp oil

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