Table for TwoSri Lankan Rice & Curry
Sri Lanka's everyday feast: rice surrounded by a creamy coconut dhal, a quick greens mallum and a spicy onion sambol.
Photo: Zoshua Colah / Unsplash
⏱ 60 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Rice, 1 cup
- Red lentils, 120 g
- Coconut milk, 1 can (400 ml)
- Onion, 2
- Garlic, 3 cloves
- Green chilies, 2
- Curry leaves, 1 sprig
- Turmeric, ½ tsp
- Curry powder, 1 tsp
- Kale or spinach, 200 g, finely shredded
- Desiccated coconut, 3 tbsp
- Chili flakes, 1 tsp
- Lime, 1
Steps
- Cook the rice.
- Simmer the lentils with half the coconut milk, 300 ml water, turmeric, half an onion and a green chili for 20 minutes until creamy.
- Temper the dhal: fry sliced onion, garlic and curry leaves in oil until golden and pour over.
- For the mallum, stir-fry the shredded greens with a little onion, the desiccated coconut, curry powder and salt for 3–4 minutes.
- For the sambol, mix finely chopped onion with chili flakes, lime juice and salt; serve everything around the rice.
Cook it together: Split it up — dhal for one, mallum and sambol for the other — and arrange the plate together.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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