Coconut Roti with Dhal Curry and Pol Sambol Recipe

Difficulty:

3/5

Serves:

4 PEOPLE

Prep Time:

35 minutes

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Coconut Roti with Dhal Curry and Pol Sambol (Sri lanka)

This Coconut Roti with Dhal Curry and Pol Sambol recipe from Global Street Eats, hosted by Chef Devan Rajkumar, captures the essence of Sri Lankan Street food—simple ingredients transformed into a vibrant, deeply satisfying meal. Combining soft, chewy coconut flatbreads, fragrant dhal curry, and fiery fresh sambol, this dish celebrates the textures, spices, and warmth of Sri Lankan home cooking at its best.

The Inspiration

In Sri Lanka, breakfast isn’t just a meal—it’s a moment of generosity, shared flavor, and vibrant color. Throughout the island, the morning air fills with the aroma of sizzling flatbreads and simmering curry as street stalls and homes prepare fresh roti, lentils, and sambol. Coconut Roti with Dhal Curry and Pol Sambol is one of the country’s most beloved combinations, uniting texture, spice, and simplicity in one comforting plate.

On Global Street Eats, Devan Rajkumar takes this Sri Lankan breakfast essential and reimagines it for any kitchen. The roti offers a gentle crispness on the outside with tender coconut sweetness within, the dhal curry lends a creamy, spiced complement, and the sambol provides a final hit of citrus and heat. Together, they embody Sri Lanka’s rich culinary identity—every bite tells a story of sunshine, spice, and hospitality.

Ingredients

For the Coconut Roti:

2 cups (480ml) all-purpose flour
2 tsp (9.9ml) baking powder
½ tsp (2.5ml) salt
½ tsp (2.5ml) black pepper
1 green finger chili, thinly sliced
1 small onion, diced
1 coconut, grated
2/3 cup (160ml) coconut water from the coconut
4 tbsp (59ml) coconut oil

For the Dhal Curry:

1 cup (240ml) red lentils
2 ½ cups (600ml) water
3 green finger chilis, chopped
½ yellow onion, chopped
1 clove garlic, grated
½ inch knob ginger, grated
¼ tsp (1.2ml) ground turmeric
½ tsp (2.5ml) ground cinnamon
½ tsp (2.5ml) ground cumin
½ tsp (2.5ml) ground coriander
½ tsp (2.5ml) sugar
½ tsp (2.5ml) salt
¾ cup (180ml) coconut milk
3 tbsp (44.4ml) coconut oil
½ tsp (2.5ml) red chili flakes
1 tsp (4.9ml) black mustard seeds
10 curry leaves
¼ cup (60ml) chopped cilantro
1 lime cut into wedges

For the Pol Sambol:

1 coconut, grated
1 tsp (4.9ml) red chili flakes
1 green finger chili
1 shallot
Juice of 1 lime
½ tsp (2.5ml) salt

Method

Make the Coconut Roti:

Whisk together the flour, baking powder, salt, and pepper in a large bowl. Add the green finger chili, onion, and grated coconut and stir to combine. Add the coconut water and coconut oil and stir to form a shaggy dough – do not overmix. Cover the bowl with plastic wrap or a kitchen towel and allow to rest for 20 minutes.
Divide the dough into 8 equally sized pieces. Lightly flour your work surface and roll the dough out to about 8 inches across.
Heat a large cast iron skillet over medium-high heat. Working one at a time, add a roti to the pan. Cook for about 3 minutes on the first side, or until it is well browned. Flip over and cook on the other side for about 3 minutes more. Repeat to make the remaining roti.

Make the Dhal Curry:

Add the red lentils, water, finger chilis, onion, garlic, ginger, ground turmeric, ground cinnamon, ground cumin, ground coriander, sugar, and salt to a pot and bring to a boil over high heat. Lower the heat to a simmer and cook for 15 minutes. Stir in the coconut milk and take off the heat.
Heat the coconut oil in a skillet over medium heat. Add the black mustard seeds and cook, stirring constantly until they start to pop. Add the red chili flakes and curry leaves and stir for another 30 seconds. Top the dhal curry with this mixture and chopped cilantro. Serve with lime wedges for squeezing.

Make the Pol Sambol:

Pulse the green finger chili, shallot, lime juice, and salt in a food processor to chop. Add the grated coconut and red chili flakes and pulse to bring together. Serve with the Coconut Roti and Dhal Curry.

Serving Suggestions

This Sri Lankan classic is best served as a communal meal, warm and fresh from the stove. Arrange the roti stacked on one side of the plate, ladle generous scoops of golden dhal curry beside them, and top with a spoonful of bright Pol Sambol for contrast. A squeeze of lime across everything ties the flavors together beautifully. Serve alongside hot black tea or a chilled coconut drink for an authentic island experience.

For breakfast or brunch, pair small torn pieces of roti with dhal and sambol in one bite—it’s the perfect balance of mild, spicy, and tangy. For a dinner twist, serve the dish family-style on banana leaves or platters to capture the warmth and color of a Sri Lankan street stall.

Final Thoughts

This Coconut Roti with Dhal Curry and Pol Sambol recipe is a culinary love letter to Sri Lanka’s street food culture, presented with precision and authenticity by Chef Devan Rajkumar on Global Street Eats. The combination of tender roti, richly spiced dhal, and zesty sambol highlights everything that makes Sri Lankan food irresistible—fresh ingredients, balanced flavor, and cultural depth.

Each bite tells a story of island life: heat from the tropics, sweetness from coconut, and spice from a nation that cooks with heart. Whether breakfast, lunch, or dinner, this combination is more than a meal, it’s a sensory journey through Colombo’s bustling streets and home kitchens.

Find more recipes from Global Street Eats here!