Dhal Curry:









Ingredients:

🌺1 Cup Mysoor dhal 

🌺4-5 pods Garlic 

🌺1-2 Green Chillies 

 🌺1/2 teaspoon Turmeric powder 

🌺2 teaspoons Chili Powder 

🌺Half onion Sliced

🌺2 Cups thick coconut Milk 

To temper the cooked Dhal: 

Ingredients:

🌺1-2 tablespoons Oil

🌺1/4 teaspoon Mustard seed 

🌺Little sliced onions

🌺2-3 Dry red chilli 

🌺1-2 pod garlic sliced

🌺1/4 -1/2 teaspoon chili powder (optional)

Method to cook the dhal:

1️⃣wash the dhal and add all the other ingredients.don’t add salt.Add water 2 cups .Switch on the fire.when it boils close with a lid and reduce the flame.

2️⃣Cook until all the water dries up.If you want you can mash it little with the back of the spoon.This is optional 

3️⃣Add Thick coconut milk and Salt.Boil well.

For tempering:

In to the small pan Add the oil add the mustard seeds,Sliced Onions,garlic sliced sauté it until light brown in color.Add 1/4 teaspoons chili powder to give a nice color.If you don’t want you can skip this.Stir it and pour it over the dhal curry.don’t let the chili powder burn.immediately after adding the chili powder switch off the fire.

🌺Sprinkle chopped Coriander leaves on top.(optional)






My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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