Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Mixed Bean Sri Lankan Style Curry Soup


Ingredients

3 cups Beans, dried, mixed
8 cups Water (approximately)
1 - 6 oz. can Tomato Paste
1 Onion, medium size
2 Carrots
8 Garlic cloves
2/3 cup Coconut, shredded, unsweetened
1/2 tsp. Fennel Seed
1 tsp. Cumin, ground
2 tsp. Coriander Seed, ground
1/2 tsp. Fenugreek, ground
1/2 tsp. Mustard Seed, ground
1/2 tsp. Cinnamon, ground
1 tsp. Ginger, ground
1/4 tsp. Cardamom, ground
1/4 tsp. Cloves, ground
1/4 tsp. Cayenne Pepper, ground


DIRECTIONS:
Thoroughly wash and clean the mixed beans and place then in the crock pot, set on medium heat, containing 6 cups of boiling water (never use hot tap water - always start with cold water to avoid heavy metals that may be dissolved in the hot tap water).  Let cook over night or for about 8 hours.

In a high speed blender, add the cleaned and peeled onion, garlic, carrots, fennel seed, coconut and 1/2 cup of cold water.  Blend at high speed until smooth.  Add the ingredients to the crock pot and set the heat to "high".   Wash out the blender with another 1/2 cup of water and add to the crock pot.   Add the remaining ingredients to the crock pot and mix thoroughly.  Cook for another 4 or more hours. Mix occasionally and add additional water as desired to have the desired consistency.  We prefer to have the soup thick.

Serve with a sprinkle of chopped parsley (optional).  This soup makes a great meal when served with a salad.
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