Coconut dal

This rich and comforting Coconut Dal is a simple, budget-friendly meal that’s packed with flavour, thanks to simple spices like turmeric and garam masala. Made with creamy coconut milk and lentils, it’s an ideal dish for busy weeknights.

Learn more about the signature dishes of Sri Lankan cuisine in the new Culture Tuesday column and get 10 delicious vegan Sri Lankan recipes here.

Hearty, Coconut Spinach Dal served with fluffy basmati rice and warm naan - the perfect comfort food.

A vibrant red lentil soup (or stew) that is always hugely popular. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and a finish of cilantro or kale.

A delicious vegan lentil curry bursting with flavor

Cooked with lemongrass and, if you can get it, pandan leaf (which adds a warm, vanilla flavour) as well as coconut milk, turmeric, curry leaves, garlic and lime, this dal is distinctively light and restorative, and is worlds away from its Indian counterparts like black dal makhani made with cream, or tarka dal made with butter. There is no other dal quite like it.

Are you bored of regular tadka dal? If yes, then try this Kerala Style Coconut Dal, which offers a subtle sweetness and nuttiness to the protein-rich dal. Take a look at the recipe.

Cholar dal is a traditional Bengali dish. This dal is usually served with Luchi for a blissful breakfast or lunch. It can also be served with rice along with a side of Beguni.

This vegan dal makhani is a hearty staple in North Indian cooking. This dish gets its creaminess from smashed lentils, beans and coconut milk.