Sri Lankan Breakfast Spread (Red Lentils Curry, Bread Toast, Egg Bullseye, Bread Omelette, Garlic Bread)

Step 1: Prepare Red Lentils (Dhal) Curry - Wash Lentils

Take 500g of red lentils in a bowl. Pour water over them and wash thoroughly by hand. Drain the cloudy water. Repeat this washing process 2-3 times until the water runs clear.

Step 2: Prepare Vegetables and Spices for Dhal

Chop 1 medium onion into thin slices. Crush and chop 3-4 cloves of garlic. Chop 3-4 green chilies into small pieces. Dice 1 medium tomato. Chop 1 pandan leaf and a sprig of curry leaves. Add all these chopped ingredients to the clay pot with the washed lentils.

Step 3: Season and Cook Dhal

Add 1 teaspoon of salt, 1 tablespoon of red chili powder, and 1 teaspoon of turmeric powder to the lentils and vegetables. Mix everything well by hand. Pour about 750ml of water into the pot and mix again. Place the clay pot on a preheated wood-fired stove. Cover with a lid and let it cook.

Step 4: Add Coconut Milk to Dhal

After the lentils have partially cooked (around 15-20 minutes), remove the lid and stir. Pour 200ml of coconut milk into the curry and stir gently to combine. Continue cooking until the dhal reaches your desired consistency.

Step 5: Temper the Dhal Curry

Remove the dhal curry from the stove. Place a small clay pan on the stove and add 2 tablespoons of coconut oil. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Add the chopped dry red chilies and the remaining chopped onion. Sauté until the onions are golden brown. Add 1 tablespoon of red chili powder and stir quickly. Pour this tempered mixture over the dhal curry and stir gently to incorporate the flavors. The Red Lentils (Dhal) curry is now ready.

Step 6: Prepare Bread Toast

Place a flat pan (tawa) on the wood-fired stove and let it heat up. Slice 4-6 pieces of bread from a loaf. Place two slices of bread on the hot tawa. Toast each side until golden brown and slightly crispy. Remove the toasted bread from the tawa and set aside.

Step 7: Prepare Egg Bullseye

Heat a flat pan (tawa) on the stove with 1 tablespoon of coconut oil. Crack two eggs directly onto the hot pan. Season with salt, black pepper powder, and chili flakes to taste. Cook until the whites are set and the yolk is still runny. Carefully remove the egg bullseye from the pan.

Step 8: Prepare Bread Omelette

Crack 4 eggs into a bowl. Add 1/2 chopped onion, chopped curry leaves, 2-3 chopped green chilies, salt, black pepper powder, and chili flakes. Whisk the mixture thoroughly. Heat a flat pan (tawa) on the stove with 1 tablespoon of coconut oil. Pour the egg mixture onto the hot pan. Immediately place two slices of bread on top of the cooking egg. Once the egg starts to set, carefully fold the edges of the omelette over the bread slices. Flip the bread omelette and cook until both sides are golden brown and the egg is fully cooked. Remove from the pan and cut into 4 pieces. Serve with tomato sauce.

Step 9: Prepare Garlic Bread

Grate 4-5 cloves of garlic into a bowl. Cut 100g of butter into smaller pieces and add to the grated garlic. Add 2 tablespoons of chopped parsley leaves, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of oregano, 1/4 teaspoon of salt, and 1/2 teaspoon of chili flakes. Mix all ingredients well to create a garlic butter spread. Spread a generous amount of garlic butter on two slices of bread. Place the garlic bread on the hot tawa and toast until golden brown and fragrant on both sides. Remove from the tawa and serve immediately.

• Adjust chili and spice levels according to your preference.

• Using a wood-fired stove imparts a unique smoky flavor, but a regular stovetop can be used.

• Ensure the lentils are thoroughly washed to remove any impurities.

• For a vegan option, omit eggs and butter, and use a plant-based spread for garlic bread.

• Add other vegetables like carrots or potatoes to the dhal curry for more texture and nutrients.

• Experiment with different herbs in the garlic bread spread, such as rosemary or thyme.