Sri Lankan Red Lentil Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sri Lankan curry of red lentils simmered in coconut milk with fenugreek, cinnamon, and warming spices. It is creamy, mildly spiced, and aromatic. Serve with rice or bread for a nourishing dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup red lentils (masoor dal - these are split lentils (red/pink))
- 1/4 tsp fenugreek seeds
- 1/3 tsp black peppercorns
- 1/3 tsp cayenne or to taste (or 1-2 dried red chilies. California red for mild, cayenne or bird eye red chilies for hot)
- 1/4 tsp turmeric
- 1 tsp oil
- 1/2 tsp mustard seeds
- 6 to 8 curry leaves (fresh or frozen or dried)
- 1/2 small red onion (chopped)
- 2 inch cinamon stick
- 1 1/2 cups water
- 3/4 tsp salt or to taste
- 1/4 cup or more coconut milk (or other non dairy milk)
- 1 tomato (finely chopped)
- 1/2 to 1 tsp lemon juice
- 1 tbsp shredded coconut
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 892mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 777mg
- Calcium
- 65mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.