Pol Sambol, Parippu & Tempered Gotukola/Spinach Rice Platter – Authentic Sri Lanka Recipe

Ingredients for Pol Sambol, Parippu & Tempered Gotukola/Spinach Rice Platter (4 Servings)

• 1.25 lbs (or 2.5 cups) creamy coconut red lentil dhal, prepped into bite-sized pieces
• 1.5 cups freshly grated coconut pounded with lime, washed and trimmed
• 1 cup chili
• 1 medium onion and 3 cloves garlic, finely minced with mustard seeds
• 1.5 tbsp traditional Sri Lanka seasoning (curry leaves, fresh lime juice, turmeric, coconut)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and mustard seeds until golden.
2. Add curry leaves, fresh lime juice, turmeric, coconut along with creamy coconut red lentil dhal and freshly grated coconut pounded with lime, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with chili.