RECIPES OF SRI LANKA

Ingredients

2 cups

2 cups

1

2 tsp

1 tsp

1 tbsp

6

2 medium

5 cm

5 cm

1/2 cups

Red lentils

Thin coconut milk

Dried red chilli (broken into pieces)

Maldive fish  (pounded)

Turmeric (grounded)

Oil

Curry leaves

Onions (finely sliced )

Strip of pandan leaf

Stick of cinnamon

Thick coconut milk

Small stalk lemon grass (or strip of lemon rind)

Salt (adjust to taste)

1. Wash lentils well until water is clean
2. Remove and discard lentils that float on the surface of the water or any that are discoloured
3. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric
4. Bring to the boil, then cover and cook slowly until lentils are soft
5. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown
6. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan
7. Add thick coconut milk and salt to taste

Best served with rice and curries