Muguriha | Lonumedhu



Muguriha or dhal curry, the staple that goes so well with almost everything. Our version is a slightly liquidy one which you can have ‘modegen,’ but if you wish for a drier version, just cut down on some of the water.


Serves: 4-6



  • 1 small onion
  • 3 cloves garlic
  • 10 curry leaves
  • 2 inch piece ramba leaf
  • 1 cup thick coconut milk
  • ½ tsp turmeric powder
  • 3 cups water
  • 1 cup dhal
  • 1 tsp salt
  • ½ githeyo mirus (scotch bonnet)
  • ½ lime



  1. Wash dhal well

  2. Put the dhal into a pot and pour in 2 cups water

  3. Bring the water to a boil, it’s faster if you put a lid on it

  4. Cook until the dhal is soft. This usually takes around 15 to 20 minutes. Keep removing the scum that forms on the top

  5. Cut the onions and garlic into thin slices

  6. Add the onions, garlic, curry leaves, ramba leaves, githeyo mirus and turmeric into the pot along with the thick coconut milk, 1 cup water and salt, also squeeze in the lime and give it a stir

  7. Cook for another 10 minutes on low heat

  8. Have a taste and make final adjustments to salt and githeyo mirus


Note: If you have some bilanmagu (bilimbi), use around 3 of them instead of the lime. Since muguriha goes so well with all other curries, how about trying out our tomato chicken curry, kulhimas or miruhulee kukulhu?


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