Autumn is my favourite time of year. I love the colours – burnt orange, rusty red, chocolate brown and deep purples. Sweaters, colourful scarves, tall boots, long jackets, chai tea, good books read under warm blankets…
Funny that one of my most favourite autumn recipe actually comes from Sri Lanka a place that at this time of year is 35 degrees. I love the way the lentils cook into a soft mushy texture and how the spinach, tomato and red onion peak out from behind the bright yellow. This recipe requires barely any effort and can be cooked up in 30min. Just pile all the ingredients into a pot, stir and simmer! Don’t forget to add in at least 2 cups of spinach or kale at the end – make sure you turn the burner off and just fold the greens in so they wilt.
Pair this delicious dish with brown rice and steamed broccoli or as seen in this photo Kothu Roti – recipe to come! The curry leaves can be left out if you don’t have them. I love the surprise bursts of curry flavour that they bring. You can usually find them in Indian grocery stores either with produce or dried in a bag with other spices.
1 cup Dhal (yellow lentils) soaked for 20 minutes and rinsed
1 onion sliced (red or yellow)
5 cloves of garlic sliced
1 stick cinnamon or 1 t ground cinnamon
20 curry leaves (fresh or dried)
3 t turmeric
1 t mustard seed powder
1 TBS curry powder
2 t chilli powder
1 t black pepper
1 t salt
¾ cup water +more
1 cup coconut milk
2 cups of greens (spinach, kale, swiss chard)
1 tomato chopped
Place all ingredients except salt in a large pot and cook for 15 -20 min over medium heat. Add more water for a soupier mixture or less for a dry dhal. Add in salt and optional ingredients at the end.
For more photos and Sri Lankan Recipes check out my other blog www.aimsrilanka.blogspot.com