Parippu (Dhal Curry)

Name: Parippu (Dhal Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 200 g red lentils (masoor dal); 250 ml coconut milk; 0.5 tsp turmeric powder; 1 whole onion (chopped, divided); 3 clove garlic (minced); 2 whole green chilies (slit); 10 leaves curry leaves; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 2 whole dried red chilies; 1 pinch fenugreek seeds; 2 tbsp coconut oil; salt (to taste); 400 ml water

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Sri Lanka's everyday red lentil curry, simmered soft in coconut milk with turmeric and a curry-leaf tempering. The one dish that appears on almost every Sri Lankan rice-and-curry table.

Servings4 SERVINGS

Ingredients

0 of 14 gathered · scaled for 4

red lentils (masoor dal)200gcoconut milk250mlturmeric powder½tsponion · chopped, divided1garlic · minced3green chilies · slit2curry leaves10mustard seeds1tspcumin seeds½tspdried red chilies2fenugreek seeds1coconut oil2tbspsalt · to tastetotastewater400ml

Method

Simmer the lentils

Rinse the lentils and simmer them with the turmeric, half the onion, garlic, green chilies and water until soft and starting to break down.

Skim off any foam that rises to the top as it simmers.

18 min

Add the coconut milk

Stir in the coconut milk and salt and simmer gently until slightly thickened.

Keep the heat gentle once the coconut milk goes in — a hard boil can make it curdle.

8 min

Temper the spices

In a separate small pan, heat the coconut oil and fry the mustard seeds, cumin, fenugreek, dried red chilies, curry leaves and the remaining onion until the onion turns golden.

4 min

Finish

Pour the tempering over the dhal curry, stir through, and serve with rice.

vegetarianvegangluten-freecomfort-foodbudgetdairy-freenut-freecurrylentils-and-beans

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Parippu (Dhal Curry)

4 steps · 3 timers · 4 servings