Satisfying and nourishing dals and curries are synonymous with Indian and Sri Lankan cuisine. This is a heavenly spiced, dal-like soup you may get with a meal in southern India or northern Sri Lanka. Pol roti (Sri Lankan coconut flatbread) is an unleavened flatbread made of wheat flour (atta), salt, freshly grated coconut, and water that is rolled out into a circle and cooked on a hot cast iron skillet. It’s a wonderful accompaniment to this saucy lentil dish. You can find packages of frozen grated coconut and fresh curry leaves at Indian markets.
Room to bloom
A flavour-boosting hack used in Indian and Sri Lankan kitchens is to bloom spices like mustard seeds and cumin seeds in hot oil or ghee to unleash maximum flavour and aroma. Try it when making curries, dals, soups, and stews for deeper, more complex flavours.
This recipe was originally published in the April 2025 issue of alive magazine.
Curried Dal Soup with Sri Lankan Pol Roti
Ingredients
- 1 1/2 cups (350 mL) red lentils
- 1 tsp (5 mL) coriander powder
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) chopped red onion
- 2 vine-ripened tomatoes, chopped
- 2 garlic cloves, peeled
- 2 inch (5 cm) piece of peeled gingerroot
- 2 tsp (10 mL) cumin seeds
- 1 Tbsp (15 mL) ghee or butter
- 1/4 cup (60 mL) fresh curry leaves
- 2 tsp (10 mL) black mustard seeds
- 1 cup (250 mL) whole wheat flour or atta
- 1/2 cup (125 mL) thawed fresh shredded coconut, finely chopped
- 1/3 cup (80 mL) finely chopped red onion
- 1/3 cup (80 mL) finely chopped cilantro
- 1/2 tsp (2 mL) salt
Directions
01
In large saucepan, place lentils, coriander, turmeric, salt, onion, tomato, and 5 cups (1.25 L) water. Bring to a boil, then simmer over medium-low heat for 15 minutes, or until lentils are tender and beginning to break up.
02
Using mortar and pestle, pound garlic, ginger, and cumin seeds into a paste.
03
In skillet, heat ghee or butter over medium-low heat. Add curry leaves, mustard seeds, and garlic paste and cook for 4 minutes, or just until seeds begin to pop and mixture starts to brown. Stir spice mixture into lentil mixture; simmer for 5 minutes.
04
To make roti, to a medium bowl, add flour, coconut, onion, cilantro, salt, and 1/2 cup (125 mL) water and mix well, using your hands or wooden spoon. The mixture should be just slightly sticky. If mixture is too dry, add 1 Tbsp (15 mL) of water. Knead slightly into a ball. Separate into 4 smaller balls and set aside to rest for about 15 minutes.
05
Sprinkle flour on work surface and use rolling pin to flatten balls into discs about 1/4 inch (0.6 cm) thick.
06
Heat cast iron or nonstick skillet over medium-high heat. Transfer a roti onto heated skillet and cook for 2 to 3 minutes, until bottom starts to develop brown spots. Flip roti over and cook other side for 2 to 3 minutes, until brown spots appear also on that side. Place cooked roti on wire rack to cool. Repeat with remainder of the roti. Serve alongside dal.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
