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Sri Lankan Dhal

Serves  6
Prep time: 20 minutes
Cooking time: 20 minutes



  • 2 cups Value Long Grain Brown Rice 
  • 1 tablespoon Pams Olive Oil 
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped or 1 ½ teaspoons Pams Crushed Garlic 
  • 2 tablespoons fresh ginger, grated or 2 teaspoons Pams Crushed Ginger 
  • 1 teaspoon turmeric
  • 1 teaspoon Pams Curry Powder 
  • ½ teaspoon chilli powder (optional)
  • 1 ½ cup red lentils, washed and drained
  • 2 cups Pams Chicken or Vegetable Stock 
  • 1 can Pams Lite Coconut Milk 
  • ½ cup water
  • 2 cups Pams Frozen Peas 
  • ½ packet frozen spinach, thawed with the water squeezed out«
  • salt, to taste pepper, to taste 
View the method
  1. Cook rice according instructions on the packet.
  2. While the rice is cooking, heat oil in a large frying pan over a medium heat. Add onion and cook until soft and clear.
  3. Add garlic, ginger, turmeric, curry powder and chilli powder to the onion and stir fry for two minutes.
  4. Add the rinsed lentils to the frying pan and mix well. Pour over the chicken stock, coconut milk and water. Add the frozen peas and stir well.
  5. Bring the mixture to the boil and then reduce the heat to a simmer. Allow the lentils to cook until they are tender and the mixture has thickened — this should take about 20 minutes. Stir regularly.
  6. Once the lentils are cooked and the dhal has thickened, stir through the spinach and season well with salt and pepper.
  7. Serve on top of the rice.
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