Priyan’s Ceylon Daal

The first time I made this mum and I were blown away by how good it tasted. When I tried to recreate it again it was nowhere near as good, I think I fried the spices too long and caused them to go bitter. IT’s hard to know how much of the spices to put it, I’m still playing with the amounts myself. I’m enjoying playing with this recipe until I perfect it.

For two

  • yellow split peas
  • 1/2 tsp tumeric
  • 1 smallish onion
  • olive oil
  • garlic
  • 2 tsps fennel seeds
  • 1 tsp cumin seeds
  • 2 tsps mustard seeds
  • coconut milk
  • curry leaves

Wash lentils and cook in water and tumeric powder. When almost cooked begin frying onions in oil then add garlic. Add fennel seeds, cumin, and mustard seeds and fry for two minutes. Add curry leaves and continue cooking for one minute. Add to lentils with coconut milk to taste and serve.

Advertisements
Priyan’s Ceylon Daal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s