Step-by-Step Instructions

1. 1.Prepare Red Lentils (Dhal) Curry

   Wash 500g of red lentils thoroughly with water until the water runs clear. Add the washed lentils to a clay pot. Slice one large onion and add to the lentils. Smash and mince 3-4 cloves of garlic and add to the lentils. Slice 3-4 green chilies and add to the lentils. Chop one tomato and add to the lentils. Cut one pandan leaf into pieces and add to the lentils. Add a sprig of curry leaves to the lentils. Add 1 teaspoon of salt, 1 tablespoon of red chili powder, and 1 teaspoon of turmeric powder to the pot. Mix all ingredients well with your hands. Add approximately 500ml of water, ensuring the lentils are covered. Place the clay pot on a wood-fired stove and cover with a lid. Cook the lentils, stirring occasionally, until they are soft and most of the water has evaporated. Pour 1 cup of coconut milk into the cooked lentils and stir well. Continue cooking for another 5-7 minutes until the curry thickens and the flavors meld. Remove the lentil curry from the stove.

2. 2.Prepare Dhal Tempering

   For tempering, heat 2 tablespoons of coconut oil in a small clay pan on the stove. Add chopped onion and 1 teaspoon of mustard seeds, stir until they splutter. Add chopped dry red chilies and stir until fragrant and slightly browned. Add 1 teaspoon of red chili powder to the tempering and stir quickly for a few seconds. Pour the hot tempering mixture over the cooked lentil curry and stir to combine. The Red Lentils (Dhal) curry is ready.

3. 3.Prepare Bread Toast

   Slice the bread. Place two slices of bread on a hot flat pan over the wood-fired stove. Toast the bread, turning occasionally, until golden brown and crispy on both sides. Remove the toasted bread from the pan.

4. 4.Prepare Egg Bullseye (Fried Egg)

   Heat 1 tablespoon of coconut oil on the flat pan. Crack an egg onto the hot pan. Season with a pinch of salt, black pepper powder, and chili flakes. Cover with a small clay lid and cook until the egg white is set and the yolk is still runny. Carefully remove the fried egg from the pan and place it on a plate. Repeat for the second egg.

5. 5.Prepare Bread Omelette

   Finely chop half an onion, 2-3 green chilies, a few curry leaves, and parsley leaves. Crack 4 eggs into a bowl. Add all chopped ingredients, salt, black pepper powder, and chili flakes to the eggs. Whisk the mixture thoroughly until well combined. Heat 1 tablespoon of coconut oil on the flat pan. Pour half of the egg mixture onto the hot pan. Place two slices of bread on top of the egg mixture. Fold the edges of the omelette over the bread slices using spatulas. Flip the bread omelette to cook the other side until golden brown. Remove the cooked bread omelette from the pan. Cut the bread omelette into four pieces. Serve with tomato sauce.

6. 6.Prepare Garlic Bread

   Grate 4-5 cloves of garlic into a bowl. Add softened butter to the grated garlic. Add finely chopped parsley leaves, black pepper powder, oregano, salt, and chili flakes to the butter mixture. Mix all ingredients thoroughly until well combined and creamy. Spread the garlic butter mixture generously on one side of two bread slices. Place the buttered side down on a hot flat pan. Toast until golden brown and fragrant. Flip the bread and toast the other side briefly. Remove the garlic bread from the pan and serve.

7. 7.Serve the Breakfast Spread

   Serve the Red Lentils (Dhal) curry with fresh chopped onion, green chili, and a fried egg on top. Accompany with bread toast, bread omelette, and garlic bread for a complete Sri Lankan village-style breakfast.