Sri Lankan Coconut Lentils – A Taste of Serendib review!
A few days away can be amazing! If you have been following me on instagram, you will realize that I have been out of the home kitchen. Sure, I cooked up a storm of sorts before I left, and then today I cooked up a bowl of gorgeous comforting lentils. These tempered lentils or Paruppu are from the new cookbook – A Feast of Serendib by Mary Anne Mohanraj. If you remember, I was introduced to Sri Lankan cooking by Rice and Curry. Mary Anne’s cookbook brought home the same evocative rich flavors straight to my home table.
My Sri Lankan Coconut Lentils Story
I made a few tweaks and added some carrots to the lentils. However, the coconut adds a nice comforting richness to these soft red lentils making the dish great for a wholesome meal. This particular recipe will make a large batch, making it perfect for an add on for your next party. And I made an instant pot version! You knew that was coming, didn’t you?
106 to be precise covering appetizers, main dishes – meat, fish, eggs and vegetables, condiments, and desserts. I am working through the book, trying and bookmarking recipes as I go along. I love the authors chatty style and little personal anecdotes. It is just what makes a book special.
I have my eye on,
- Ribbon Sandwiches
- Tangy Shrimp on Toast
- Scotch Eggs
- Coconut Custard and
- Love Cake
Along with these lentils, I have also tried her Salmon Curry and cutlets with fish.
Some more Sri Lankan Recipes from this site include the Sri Lankan Carrot Beet Curry and the Sri Lankan Shrimp Curry.
f you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A soft comforting rendition of red lentils via Sri Lanka. This can be done stove top or in the instant pot.
Ingredients
- 2 cups red lentils
- 1 can coconut milk plus 1 can water
- 1 dried red chili, broken into pieces
- a pinch of ground saffron (1 used 1/2 teaspoon turmeric)
- 1 teaspoon maldive fish (pounded)
- 2 tablespoons ghee
- 2 medium onions, finely sliced
- 6 curry leaves
- 1 stick of cinnamon
- 3 strips of lemon rind
- salt to taste (about 2 teaspoons)
- My additions
- 1 additional cup of water
- 1 large carrot, peeled and cut into large pieces
- 1 teaspoon mustard seeds
- 2 tablespoon fresh lime juice
- chopped cilantro
Instructions
- Put the lentils in a sauce pan with the coconut milk, chili and saffron (and the maldive fish if using). Fill the can with hot water and add that as well, this will ensure that you don't water any coconut yumminess. Add another cup of water. Add in the carrot (see my additions)
- Bring to a boil, then cover and simmer until the lentils are soft, about forty-five minutes. If you are doing this in an instant pot, set to 4 minutes of pressure and allow a natural release.
- In another saucepan, heat the ghee and (add the mustard seeds, see my additions) and the onions, curry leaves, cinnamon, and lemon rind until the onions are golden brown.
- Add in this mixture to the lentils (you can reserve half the onions to garnish). Stir well, add salt to taste and ensure that the lentils have a soft porridge like texture. If you wish sprinkle with lime juice and cilantro (see my additions).
- Serve with rice and curries.
Notes
Recipe closely adapted from A Feast of Serendib by Mary Anne Mohanraj