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Creamy Sri Lankan Coconut Milk Dhal Curry Recipe with Easy Pol Sambol

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A comforting and indulgent Sri Lankan dhal curry made creamy with coconut milk, paired with a fiery and tangy pol sambol. This quick and easy recipe is perfect for cozy evenings and busy weeknights.

Ingredients

Scale
  • 1 cup red lentils (masoor dhal), rinsed (about 200g)
  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 green chilies, sliced (adjust for heat preference)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder (preferably Sri Lankan brand like Selva)
  • 1 can (400 ml / 13.5 fl oz) coconut milk, full-fat
  • 2 cups (475 ml / 16 fl oz) water
  • Salt, to taste
  • Fresh curry leaves (optional)
  • For the Pol Sambol:
  • 1 cup freshly grated coconut (or desiccated unsweetened coconut, rehydrated)
  • 2–3 dried red chilies, soaked and ground (adjust to taste)
  • 1 small red onion, finely chopped
  • 1 tablespoon lime juice (freshly squeezed)
  • Salt, to taste
  • 1 teaspoon Maldive fish flakes (optional)

Instructions

  1. Rinse 1 cup (200g) of red lentils under cold water until the water runs clear. Set aside.
  2. Heat 1 tablespoon coconut oil in a medium pot over medium heat. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them pop and become fragrant, about 30 seconds. Be careful not to burn.
  3. Add finely chopped onion, 3 minced garlic cloves, grated 1-inch ginger, and 1-2 sliced green chilies to the pot. Stir often and cook until onions soften and turn translucent, around 5 minutes.
  4. Stir in 1 teaspoon turmeric powder and 1 teaspoon curry powder. Cook for another minute, stirring constantly to release aroma and avoid sticking.
  5. Pour in the rinsed lentils, 2 cups (475 ml) water, and 1 can (400 ml) coconut milk. Stir to combine.
  6. Bring mixture to a boil, then reduce to low heat. Add salt to taste and fresh curry leaves if using. Cover and simmer gently for 20-25 minutes, stirring occasionally, until lentils are soft and curry is creamy. Add a splash of water if it thickens too much.
  7. While dhal simmers, combine 1 cup grated fresh coconut, 2-3 soaked and ground dried red chilies, finely chopped red onion, 1 tablespoon lime juice, salt, and optional Maldive fish flakes in a bowl. Mix well.
  8. Taste dhal curry and adjust salt or spice levels as needed. Remove from heat once lentils are tender and consistency is creamy but not watery.
  9. Serve dhal curry hot with a generous helping of pol sambol on the side. Perfect with steamed rice or fresh roti.

Notes

Rinse lentils well to avoid clumping. Simmer dhal gently on low heat to prevent sticking and to meld flavors. Toast mustard and cumin seeds carefully to avoid burning. Use fresh curry leaves if available for authentic aroma. Adjust lime juice and chili in pol sambol to balance flavor. Add a splash of water or coconut milk if dhal thickens too much. Pol sambol is best fresh but can be refrigerated for a day. Leftover dhal curry can be stored up to 3 days and reheated gently.

Nutrition

Keywords: Sri Lankan dhal curry, coconut milk dhal, pol sambol, red lentils curry, easy dhal recipe, vegan dhal, gluten-free curry

Find it online: https://crispcraving.com/creamy-sri-lankan-coconut-milk-dhal-curry-recipe-with-easy-pol-sambol/