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Sri Lankan Lentil Curry Recipe

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This recipe for Sri Lankan Lentil Curry, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison McReynolds
Added: Friday, April 3, 2009


2 c. red lentils
3+ c. cups water
1 c. coconut milk
2 tsp. chili powder
1 tsp. chili pieces
2 T. curry powder
1 1/2 tsp. turmeric
40 pods fenugreek
6 cloves (split open)
6 pods cardamom (split open)
3-4 cloves garlic (chopped or crushed)
2 tsp. coriander
couple pieces of cinnamon stick
8 curry leaves
salt to taste

red onion
brown mustard seeds

wash lentils
Begin cooking lentils in water in a large saucepan, preferably one with a lid.
Once lentils are boiling, add remaining ingredients.
Curry is done when lentils are cooked. Should be a thick sauce consistency when finished, add more water if necessary as it cooks.
Serve next to rice.

Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Brown lentils many be substituted but they take longer to cook.
Any type of rice is good with this curry and naan (a type of south east Asian bread) is also a nice addition.




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