Dal with Coconut Milk


Preparation info

  • Serves


    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Masur dal (the little red-orange one that cooks quickly) is the most common dal used in Sri Lanka, popular with everyone. While there is a wide variety of dals and legumes for sale in the market, the others don’t have as big a role in the cuisine here as they do in India.

This particular version of masur dal is modeled after one that I used to eat almost every day, long ago in a little Tamil restaurant in Kandy. For a light lunch I would stop in and order dal and bread (a not-so-bad loaf of crusty white wheat bread), and then I would dunk pieces of bread in my dal as if it were split pea soup. Even late in the afternoon, or midmorning, I could always count on this particular restaurant to have bread and dal, simple and good.

The only drawback to the restaurant was that it had wooden benches, so early on I learned to always carry a newspaper, and before I sat down, I would first put down my newspaper. Wooden benches in Sri Lanka, like wicker chairs, were often home to a tiny little ant (so tiny I never even managed to see one) that would bite my thighs (sarongs are easy to bite through), and then the bites would swell and swell until three-quarters of the back of my thigh was inflamed. The first time it happened I thought some terrible disaster had befallen me, but everyone around me started to laugh, and then someone told me not to worry. The swelling soon goes down, but it itches. A newspaper works well as prevention.