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Sri Lankan Dhal Curry with Spinach Ingredients • 2 cups red lentils (dhal) • 5–6 garlic cloves, crushed • A few pieces of rampe (pandan leaf) • A few curry leaves • 1 medium onion, sliced • 1 ripe tomato, chopped • ¾ tsp turmeric powder • 1 tsp Maldive fish flakes • ½ tsp fenugreek seeds • 4–5 black peppercorns • ½ tbsp salt (or to taste) • 2 cups light coconut milk • 2 handfuls spinach, roughly chopped (about 60–80 g) • 1 cup thick coconut milk For the tempering • 2 tbsp oil • ½ tsp mustard see

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Simple Dhal recipe l for chappathi