Mumma's Dhal Curry- Sri Lankan Vegan Cuisine

Mumma's Vegan Dhal Curry

INGREDIENTS:

To make the Vegetable Stock
1 small carrot
1 celery stick
1/2 onion
Water
To make the Dhal
1 cup Red Lentils
3 cups Vegetable Stock
1/3 cup Coconut Milk
4 cloves of garlic
1 tsp Tumeric
1 tbsp Curry Powder (look at Sri Lankan Dry Roast Powder Recipe) [include link]
To make the Onion mixture
5 tbsp Vegetable Oil
1 and 1/2 Onions
2 tbsp Mustard Seeds
Two inch piece Pandan Leaf
1 stem Curry Leaves
1 Cinnamon Stick
3-8 Dry Red Chillies (added broken to spice up the dish to your liking)
Salt to taste

INSTRUCTIONS:


1. Wash lentils in water and let soak in cold water for about an hour

2. Boil water, salt , onions, carrots, potato and celery for about an hour until a vegetable stock is formed. 


[You want to have about 4 cups of this stock]

3. Add lentils  to the newly made vegetable stock with curry powder, turmeric and garlic.


[This is the base for the Dhal Curry]

4. In a fry-pan add oil on medium flame and fry dried chilli, mustard seed and the pandan leaf. Heat until fragrant

5. Add the curry leaves and onions until the onions have browned.


[Now you have completed the onion mixture. When the lentils are soft follow through with the next step]

5. Add the onion mixture to the lentils and simmer until lentils are soft.

6. Add the of coconut milk, bring to simmering point and remove from the flame.

And you have successfully completed this wonderful Dhal Curry

ENJOY AND BE MERRY

Serving Suggestions & Alterations-
* Add a little bit of fresh corriander to garnish
* Add spinach or another leafy green at Step 5
* Plain water can be used in place of the Vegetable Stock (Skip Step 2)
* Experiment with proportions of the spices- Mumma never measures when she cooks