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Sri Lankan Coconut Braised Snake Gourd And Red Lentils

Name: Sri Lankan Coconut Braised Snake Gourd And Red Lentils
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 350 g snake gourd, peeled, seeds removed, and sliced into half-moons; 100 g red lentils, rinsed well; 400 ml coconut milk, thin milk and thick coconut cream separated; 1 medium red onion, finely sliced; 2 piece green chilies, slit lengthwise; 0.5 tsp black mustard seeds; 10 piece curry leaves, fresh; 0.5 tsp ground turmeric

Tender slices of snake gourd cooked with red lentils in a coconut milk broth infused with mustard seeds, curry leaves, and green chilies.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Coconut Braised Snake Gourd And Red Lentils

AI illustration

Technique to learn

Tempering (Tadka/Tepaduwa)

Frying aromatic spices and herbs quickly in hot oil to release essential oils before stirring them into a finished dish.

Instructions

Step 1: Combine rinsed red lentils, snake gourd slices, sliced red onion, green chilies, ground turmeric, and 200 ml of thin coconut milk (or coconut milk diluted with water) in a medium saucepan.
Step 2: Bring the mixture to a gentle boil over medium heat, then lower the heat and simmer for 10 to 12 minutes until the lentils are soft and the gourd is tender.

Step 3: Pour in 200 ml of thick coconut cream, stirring gently to integrate, and simmer for another 3 minutes until heated through. Season with salt.

Step 4: In a separate small skillet, heat 1 tablespoon of coconut oil over medium-high heat until hot.

Step 5: Add black mustard seeds and curry leaves; allow the mustard seeds to pop and the leaves to crisp for about 30 seconds.

Step 6: Pour the sizzled tempered oil, mustard seeds, and curry leaves over the cooked gourd dal immediately and stir before serving.

Cooking tips

If snake gourd is unavailable, zucchini or ridge gourd makes an excellent substitute with similar cooking times.
Do not boil rapidly after adding the thick coconut cream to prevent the broth from curdling.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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