As part of the ancient spice route, it only makes sense that Sri Lankan cuisine is complex in flavor and execution. Influenced by Asia and India, dishes are often the perfect balance of spicy and sweet, rich and light. Regarding cooking Sri Lankan food: Much like the spice route itself, we suggest you start at the beginning and master the fundamentals. Once you learn how to steam basmati rice or balance a shrimp curry perfectly, you’ll be on your way to getting the cuisine as a whole. Here is the recipe for Dal Vade (Lentil Fritters).
Dal Vade Recipe
Lentils are often used in Sri Lankan cuisine. Their earthy flavor and creamy texture make them ideal for soups, sides, and crispy fritters called dhal vade.
Serves 4–6
Prep time: 30 minutes
Cook time: 15 minutes
Ingredients
1 cup lentils
3 cups water
5 cloves garlic
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh cilantro, chopped
3 tablespoons olive oil
1/2 cup plain bread crumbs
Procedure
Bring the water to a boil and add the lentils and two cloves of garlic. Simmer for about 20 minutes or until lentils are tender. Drain and add to a large mixing bowl. Take almost half of the cooked lentils and puree them in a food processor with cooked garlic and three remaining raw cloves, cumin, chili powder, salt, and pepper. Add the puréed mixture to the whole lentils and stir in cilantro and bread crumbs. The mixture should be slightly moist but firm. If it’s too dry, add a little water; if it’s too wet, add more bread crumbs. Take about 2–3 tablespoons of the mixture and form into flat discs about 1/2-inch thick.
In a large frying pan heat oil over medium high heat. Add the fritters and sear on each side until golden brown. Drain on a paper towel and serve immediately with yogurt sauce (recipe here).
