Satisfying and nourishing dals and curries are synonymous with Indian and Sri Lankan cuisine. This is a heavenly spiced, dal-like soup you may get with a meal in southern India or northern Sri Lanka. Pol roti (Sri Lankan coconut flatbread) is an unleavened flatbread made of wheat flour (atta), salt, freshly grated coconut, and water that is rolled out into a circle and cooked on a hot cast iron skillet. It’s a wonderful accompaniment to this saucy lentil dish. You can find packages of frozen grated coconut and fresh curry leaves at Indian markets.
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Room to bloom
A flavour-boosting hack used in Indian and Sri Lankan kitchens is to bloom spices like mustard seeds and cumin seeds in hot oil or ghee to unleash maximum flavour and aroma. Try it when making curries, dals, soups, and stews for deeper, more complex flavours.
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This recipe was originally published in the April 2025 issue of alive magazine.