I was thinking about my upcoming April 2019 Sri Lanka retreat and decided to sample a taste of whats to come; And what an exotic treat...
Sri Lanka: This tropical spice island once known, as Ceylon is a rich melting pot of cuisines. The abundance of fresh fruit, vegetables and spices are used in many ways with freshness being the key to a cuisine that’s grown out of the unique natural pickings found on the island.
It's said that Sri Lankans mix everything by hand, rather than using a spoon, because they believe it puts more soul into the food.
Kadala Thel dala is a popular Sri Lankan street-snack and served as breakfast in most homes; I prefer it as a quick and delicious lunch or light dinner...
Serves 2 to 3 / time 30 min
400 g cooked chickpeas
6–8 cherry tomatoes chopped
1 medium red onion chopped
1 clove garlic finely chopped
2 cm fresh ginger finely chopped
1 green chili seeded, finely chopped
1 tbs coconut or vegetable oil
1/2 tsp curry powder
1/2 tsp cumin ground
1/2 tsp coriander ground
1/2 tsp black pepper ground
1 tsp chili powder (or paprika)
1/2 tsp ground turmeric
6–8 curry leaves
1 tsp soy sauce
2 tbs lime or lemon juice
1 tbs agave syrup or sugar
1 tsp sea salt
Fresh coriander chopped for garnish
Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili, curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min.
Add drained and rinsed chickpeas, chopped tomatoes, grated coconut, soy sauce, lime (or lemon) juice, agave syrup (or sugar), and salt.
Mix well and cook, partially covered, stirring regularly, 9–12 min.
Garnish with fresh chopped coriander or chopped spring onion green tips.
Serve and enjoy with, perhaps a garlic and coriander naan!