Coconut Roti with Dhal Curry and Pol Sambol

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

A Sri Lankan street food classic, this meal features soft, golden coconut rotis paired with a creamy, spiced red lentil dhal curry and fiery, tangy pol sambol. The combination of coconut, chili, and fresh lime creates layers of flavor—rich, earthy, and vibrant—perfectly balancing heat, creaminess, and zest.

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.