{"id":7445,"date":"2023-05-15T06:25:17","date_gmt":"2023-05-15T06:25:17","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=7445"},"modified":"2024-03-03T07:07:12","modified_gmt":"2024-03-03T07:07:12","slug":"sri-lankan-dal","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/sri-lankan-dal\/","title":{"rendered":"Sri Lankan Dal"},"content":{"rendered":"
In a mixer jar, grind coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and cinnamon sticks to a coarse powder.<\/p>\n<\/div>\n<\/div>\n
Wash red lentils and soak them in water for ten minutes.<\/p>\n<\/div>\n<\/div>\n
Switch on the flame and add water to the soaked red lentils.<\/p>\n<\/div>\n<\/div>\n
Add fenugreek seeds, turmeric powder, shallots, curry leaves, pandan leaf, green chillies, and garlic cloves.<\/p>\n<\/div>\n<\/div>\n
Mix all the ingredients and simmer the dal slowly until fully cooked, giving it an occasional stir.<\/p>\n<\/div>\n<\/div>\n
Add red chilli powder, salt, curry powder, and coconut milk. Mix well and cook for a minute.<\/p>\n<\/div>\n<\/div>\n
In a tempering pan, heat coconut oil and add mustard seeds, cumin seeds, garlic cloves, shallots, and dried red chillies. Cook until the shallots turn light brown.<\/p>\n<\/div>\n<\/div>\n
Pour the tempering over the dal.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7458,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-7445","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n