About

Owners Johnny & Priya Phinehas opened Saffron Spice Kitchen to share their love for Sri Lankan cuisine with Toronto. They're known for their Kothu Roti which is always made to order, spicy and sizzling off the grill!

Recipe for "Sri Lankan Curried Red Lentils"

Ingredients:

- 1.5 teaspoon of coconut oil
- 1 cup of red split lentils (Masoor dhal)
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 4 curry leaves broken up
- 1 medium sliced onion
- 1 teaspoon of turmeric powder
- 2 garlic glove sliced in half
- 2 green chilies sliced (to taste)
- 2 cups boiling water
​- 2 tablespoons of thick coconut milk salt to taste

Instructions:

- Heat the oil in a pan on high heat, once hot add the mustard and cumin seeds
- When seeds start to jump around, add in the sliced onions and torn up curry leaves
- Once onions turn translucent, turn heat to medium
- Add in the red split lentils and stir around to absorb the heat evenly. At this time lentils should have a nice shine to them
- Turn the heat to high and add in 2-3 cups of boiling water
- Add in the turmeric powder, salt, garlic and green chilies
- Leave to cook on high heat for 10 minutes
- Once the lentils have cooked and the curry has thicken, turn the heat to medium and gently add coconut milk
- Let the coconut milk boil with the lentils for a minute
​- Turn off the heat and serve hot with basmati rice, roti or bread ** optional, you could add fresh cilantro or spinach for some added colour. Enjoy!