This a curry that goes well with either rice or string hoppers. Unlike other Sri Lankan curries this one does not use coconut milk.
1 Cup Kadala parippu (Split channa dal/ yellow pigeon peas 1 Tomato, chopped 3 cloves of garlic, finely chopped 2 tbsp Oil 1 onion, chopped 1 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Ginger, finely chopped 2 Green chillies, slit 4 cups Water Sprig of Curry leaves 1/2 tsp Turmeric powder 1 tsp chillie powder 1 tsp curry powder 2-3 dried red chille, broken into large pieces Salt to taste
Soak dal in water for a couple of hours. Add salt and a drop of oil to the dal in water and boil on low flame till it is slightly over cooked*. Mash some with a spoon. Heat oil in a pan. Add mustard seeds, dried red chillies, cumin seeds, ginger and curry leaves. When the mustard seeds start to pop, add tomato, onion, ginger, garlic and, a few curry leaves and continue to cook. Fry for one minute. Add the rest of the ingredients cook till fragrant. Add the dal and let it simmer. Continue to simmer for 10 minutes. Serve hot. * Alternatively, you can boil the dal in a pressure cooker.