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Dhal Curry

 

Dhal Curry

Dhal Curry
Dhal or Dal is related with India and also it grows in India. Dhal curry is famous in Sri Lanka but it is not growing in Sri Lanka. There are several names that use for dhal such as Daal, dail, dhal, dahl. In Europe it mentions as lentils. It's a kind of dried pulses and able to make different types of dishes such as curries, soups, sambol and etc. This is famous in Nepal, Bangladesh, Afghanistan, Pakistan as well. There are different types of dhal and Sri Lankan dhal curry cook by using the Masoor Dhal which is rich in protein. Sri Lankan Dhal curry can service with rice, roti, Bread, and String hoppers. 

Nutrition: 
In a 100 gram amount, cooked (boiled) dal contains 9% protein, 70% water, 20% carbohydrates (includes 8% fiber), and 1% fat.Cooked dal (per 100 g) also supplies a rich content (20% or more of the Daily Value, DV) of the B vitamin, folate (45% DV) and manganese (25% DV), with moderate amounts of thiamine (11% DV) and several dietary minerals, such as iron (19% DV) and phosphorus (18% DV).


Ingredients to make Sri Lankan Dhal curry: Masoor Dhal, turmeric power, curry leaves, pandan leaves, cinnamon, onion, garlic, salt, coconut milk, green chilli, oil, mustard seeds, fenugreek, red chilli flecks

Benefits of Masoor Dhal: 
It's good for skin, Good for diabetics, Good for bones and teeth, and support for digestion. It is good for heart and reduce the risk of cancer. 
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