Sri Lankan Dhal Curry (Parippu) Recipe

 

Sri Lankan Dhal Curry (Parippu) Recipe

Ingredients

For the Dhal:

• 1 cup red lentils (masoor dal)
• 2.5 cups water (adjust as needed)
• 1/2 tsp turmeric powder
• 1/2 red onion, sliced
• 1 clove garlic, chopped
• 1 sprig curry leaves
• 1/2 cup coconut milk
• Salt to taste

For Tempering:

• 1 tbsp oil (coconut or vegetable)
• 1 tsp mustard seeds
• 1 tsp chili flakes (optional)
• 1 sprig curry leaves
• 1/2 red onion, sliced
• 1 clove garlic, sliced

Instructions

Step 1: Prepare the Dhal

1. Wash the Lentils: Rinse the red lentils under cold water until the water runs clear to remove excess starch.
2. Cook the Lentils: In a medium pot, combine washed lentils, sliced onion, garlic, turmeric powder, and water. Bring to a boil over medium heat.
3. Simmer: Reduce heat and let it simmer for about 10–15 minutes, or until the lentils are soft and cooked through. Stir occasionally and add more water if necessary.
4. Add Coconut Milk: Once the lentils are cooked, stir in the coconut milk and let it simmer for an additional 5 minutes. Adjust salt to taste.

Step 2: Tempering

1. Heat Oil: In a separate pan, heat oil over medium heat.
2. Sauté Onions and Garlic: Add sliced onion and garlic to the hot oil. Sauté until they turn golden brown.
3. Add Spices: Once golden, add mustard seeds and cook until they start to splutter. Then add chili flakes and curry leaves, frying for about 30 seconds.
4. Combine with Dhal: Pour the tempered mixture into the cooked dhal curry and mix well.