If you plan carefully then for £1 you can eat like a king.
Sri Lankan style dal
- 0.5 – 1kg split lentils (red or yellow are fine)
- Tin of coconut milk / cream (depending on your budget)
- 5/6 curry leaves
- 1 onion
- 1 tsp turmeric
- 1 tsp cumin
- Chilli to taste (fresh or dried)
- Vegetable oil
- Boil lentils in coconut cream with curry leaves added, until soft, adding water as necessary. This should be a thick soupy consistency.
- In a separate pan fry the onion gently. When soft add the remaining spices and fry for two minutes but don’t burn them.
- Tip the spice and onion mix into the lentils and mix well and season to taste. Serve hot.
- This goes a long way and is delicious. The coconut milk is not essential, but definitely makes it taste good.
- 800g dried chick peas, soaked overnight.
- 1 large onion
- 8 – 10 Curry leaves
- 2 green chillies (or alternative, to taste)
- 2 tsp cumin
- 2 tsp dried coriander
- 2 tsp mustard seeds.
- Boil the soaked chickpeas until soft, but not mushy – about 1 hour.
- Heat oil and when oil is hot, add mustard seeds – they will start to pop. After 30 seconds add onions and other spices and fry gently until onion is soft. Tip in chickpease and fry for 10 mins gently turning the chickpea mixture from time to time. Serve with rice and/or lentils.
- 500ml plain yoghurt
- 2 small beetroot – grated
- Small bunch finely chopped coriander
- ½ small onion finely chopped (optional)
- Finely chopped chilli (optional)
- Mix ingredients together and serve.