“The Sri Lankan community in Wellington, Aotearoa are closely knit and most of us cook Sri Lankan meals throughout the week. I cook Dhal curry all the time as it doesn't take much time to cook, it is tasty and packed with goodness. It goes well with rice or roti. I was taught to cook by my mother and Dhal curry was one of her favourites” - Geethani

  • 250g Mysoor Dhal
  • 2 cloves garlic (optional)
  • 1/2 teaspoon tumeric
  • 1 teaspoon curry powder
  • 1 teaspoon chilli powder (optional)
  • 1 teaspoon salt
  • 6 curry leaves (optional)
  • 2 cups water
  • 1/2 coconut milk


Wash the dhal and put in medium size pan with all ingredients other than coconut milk and salt.

Boil until the dhal seeds are soft.

Mix in salt and coconut milk and when boiling switch off stove.