Sri Lanka’s temperature can change dramatically depending where you are in the country. The cultural triangle is in the interior dry lands, also known as the northern plains (and traditionally known as Rajarata, or “The King’s Land”). Earthy scrub mingles with dense jungle and this is in turn is punctuated by small mountainous boulders – such as Sigiriya (below) and Pidurangala.
We climbed the less touristy Pidurangala, which is a few feet shorter than Sigiriya and far less crowded, we probably saw no more than 15 people there and back. It offered us the same views, at a fraction of the cost apparently, and a good view of Sigiriya itself. It does not have the same ruins that Sigiriya has at the top, although it does have it’s own temple and buddha, but if it is the view you are after then you have the same experience on either rock. I will say however that the final part of the climb is precarious – a case of heaving yourself up onto a giant boulder – so makes it tricky for children or those not sure on their feet!
For three days we did some serious cultural touring in the heat, travelling a good distance on some days. The main sites that draw locals and tourists alike are the ancient kingdoms of Anuradhapura, Polonnaruwa, Sigiriya and to a lesser extent on Pidurangala and Daumbulla cave temple (below).
However for those keen on wildlife, Minneriya National Park is also within the cultural triangle and an absolute must. The park forms part of the elephant corridor, allowing elephants to migrate between the protected areas of Kaudulla National Park in the north and Wasgomuwa National Park in the south. Hiring a jeep we spent a few hours in the park viewing all the wildlife (over 200 elephants) as well as wild buffaloes, land monitors, a vast array of birds and even a crocodile. There were a number of other jeeps with other tourists, so it did feel a little bit like feeding time at the zoo, but that said I would recommend a few hours scoping out the place.
The largest site to see is Anuradhapura, which was founded in the 4th century BC and was one of Sri Lanka’s greatest centres of religious and political power. The ancient city is sprawling with numerous temples, massive dagobas – which are the Sinhalese name for the Buddhist stupa, a mound-like structure with relics, used by Buddhist monks to meditate (see below).
You can also see remains of ancient palaces, pools and auspicious trees.
Local pilgrims far out numbered tourists and with the heat blazing down my one piece of advice is take a pair of socks to slip on when you visit the temples and dagobas. You have to remove your shoes and the stone is scorching hot. I learned the hard way on the first day.
Outside all the temples there are flower and incense sellers selling stunning purple lotus flowers to passing pilgrims, which in turn buy them in order to offer them to buddha within the temples.
Stone elephants stand proudly guarding the boundaries to the temple complexes.
Polonnaruwa is not as sprawling as Anuradhapura and less busy, but offers the traveller as rich an experience. During the 12th century the kingdom went through a golden age where monasteries and temples where built on a massive scale. The prosperity was not to last and by 1293 the city was abandoned and the jungle quickly consumed it. It wasn’t until the 20th century that excavation and restoration began and in 1982 it was a declared a UNESCO World Heritage Site. Our driver kindly drove us from ruin to ruin, but if you are feeling up to it you can also hire bikes, which looked a fun, albeit hot, way to move around the city.
With all this touring we parked ourselves at the Water Gardens Sigiriya (a few hours away from these ancient kingdoms) which had a rather impressive view upon arrival.
It opened at the end of last year (2016) and offers incredibly spacious rooms (I think a villa would be more apt), with plunge pools in some. Although when you have the main pool like this –
then your plunge pool becomes pretty redundant. The hotel is beautiful and has been thoughtfully created in the natural habitat. Peacocks roam around the grounds – apparently eating up the snakes (Sri Lankan has more venomous snakes than any other country), although they have a cry similar to a young child, which is a little disarming to begin with but after a while you don’t even notice it. Golf buggies are on hand to ferry guests from their rooms to the restaurant, bar or pool.
The restaurant had both Western and Sri Lankan fare, although I personally wish they had had more of the latter and less of the former. Eating Western lamb shanks in Sri Lanka just isn’t my thang! The Sri Lankan food was very good, but after three days I was craving more variety. We were on half board and the menu for supper included starters, soups, then the main event – the Sri Lankan food, followed by dessert. The starters and soup were more Western in flavour and to be honest I would have preferred more continuity of Sri Lankan food throughout…….but maybe that’s just me.
This week I wanted to show you how to cook a delicious dal I was fed on numerous occasions in Sri Lanka. It is very different from my Bengali dal but equally as moreish.
Sri Lankan Dal
Serves 4-6 if served with other dishes
300g red split lentil dal
1 red onion, roughly chopped
3 garlic cloves, roughly chopped
2 pandan leaves *
10 fresh curry leaves **
1/2 large tomato, diced
1 tsp salt
1/2 tsp ground turmeric
1 heaped tsp Sri Lankan curry powder ***
1/2 tsp freshly ground black pepper
1/2 tsp chilli powder
1 fresh green chilli, sliced in two
400ml coconut milk
1. Wash the red split lentils and then place all the ingredients on top along with the coconut milk and water.
2. Simmer gently for 15 -20 minutes. Check to taste the salt levels are correct and add a little more water as required.
In Sri Lanka two varieties of coconut milk were added and no water. First they added the less thick variety and then only at the end, on a low simmer, did they add the thicker coconut milk.
*pandan leaves – you can pick these up from your local Asian or Sri Lankan grocers or equally you can order on line here.
*** fresh curry leaves you can pick up easily at Asian grocers or online.
***There are two types of curry powder in Sri Lanka – roasted which is redder in colour and unroasted, which is browner in colour. You need to use the unroasted in this dal. I bought back both varieties from my trip but if you want to make your own simply unroasted then blend 2 tbsp coriander seeds with 1 tsp of cumin seeds and 1 tsp of fennel seeds. Very easy.
If you want to make the roasted curry powder: Warm a frying pan and then add 2 tbsp of coriander seeds, followed by 1/2 tsp black peppercorns, 5 cloves, 5 cardamom pods (seeds only), 6 dried chillies, 3 stalks of fresh curry leaves, 1 tbsp cumin seeds and 1/2 tbsp fennel seeds. Move around the pan continuously for 5 minutes so that they do not burn and then place in a spice grinder.