Sri Lankan Vegetarian Feast: Creamy Dhal Curry, Eggplant Moju, and Coconut Sambol

Allergens

Soy (optional, for chili flakes)

Ingredients

• Dhal Curry:
• 2 cups red lentils, washed and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 4 cups water
• 1/4 cup coconut milk
• 2 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp chili flakes (optional)
• Salt, to taste Eggplant Moju:
• 3 large eggplants, sliced into 1/4
• inch rounds
• 2 cups rice vinegar
• 1 cup sugar
• 1 tbsp salt
• 1 tsp mustard seeds (optional)
• 1 tsp red chili flakes (optional) Coconut Sambol:
• 2 cups fresh grated coconut
• 1/4 cup water
• 2 tbsp vegetable oil
• 2 tsp mustard seeds
• 1 tsp urad dal (black gram lentils)
• 1 sprig curry leaves
• 1/4 cup chopped onion
• 3 chilies, slit lengthwise
• Salt, to taste

Instructions

1. In a large pot, sauté onions, garlic, and ginger until golden brown.
2. Add lentils, water, cumin powder, turmeric powder, chili flakes, and salt. Bring to a boil.
3. Reduce heat and simmer for 20 minutes or until lentils are tender.
4. Stir in coconut milk and cook for an additional 5 minutes.
5. In a small saucepan, combine vinegar, sugar, salt, mustard seeds, and red chili flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Place eggplant slices in a large bowl and pour hot liquid over them. Let cool and marinate for at least 30 minutes or up to overnight.
7. In a blender, combine grated coconut and water. Blend until a smooth paste forms.
8. Heat oil in a pan, add mustard seeds and urad dal. Once seeds pop, add curry leaves, onions, chilies, and salt. Sauté for 3 4 minutes.
9. Combine sautéed mixture with coconut paste and mix well.

Chef’s Insight

Use a mix of red and brown rice to add texture and nutty flavor to the dish - Toast cumin and coriander seeds before grinding to release their full aroma

Notes

Feel free to adjust the spice level according to your taste preference - If using canned coconut milk, reduce water in dhal curry by 1/2 cup