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Sri Lankan Dal Curry | Parippu | Red Lentil Dal With Coconut Milk

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Prep: 5 min

Cook: 25 min

Dal curry or Parippu is a traditional Sri Lankan dish made with red lentils, coconut milk, curry leaves and a delicious blend of spices. Its warm, creamy and bursting full of flavour, this is comfort food at its best.

Ingredients

For The Unroasted Curry Powder

4 tablespoons

coriander seeds

2 tablespoons

cumin seeds

1 tablespoon

fennel seeds

1 inch piece

cinnamon stick, (2.5cm), optional

curry leaves, optional

For The Lentil Curry

285 grams

red split lentils, (1 1/2 cups)

shallots, finely chopped

3 cloves

garlic, finely chopped

green chillies, minced

curry leaves

1 teaspoon

Sri Lankan Unroasted Curry Powder, (made earlier)

1 teaspoon

chilli powder, or to taste

1/2 teaspoon

ground turmeric

1/2 teaspoon

fenugreek seeds

1 1/2 teaspoon

salt, or to taste

710 ml

water, (3 cups)

180 ml

coconut milk , (3/4 cup)

For Tempering

4 tablespoons

oil

1 teaspoon

mustard seeds

shallots, sliced

4 cloves

garlic, sliced

curry leaves

dried red chillies, deseeded and broken in half

1/2 teaspoon

chilli powder

Method

1. To make the curry powder: add coriander seeds, cumin seeds, fennel seeds, cinnamon stick and curry leaves to a pan. Turn the heat on to its lowest setting and warm the spices for 2-3 minutes or just long enough to remove their moisture and make them crispy, you don't want to roast the spices so stir continuously to ensure they don't brown or burn. Remove from the heat, let them cool, then using a spice grinder or mortar and pestle grind the whole spices into a fine powder and set a side for later.
2. Place lentils in a sieve and rinse thoroughly under cold water
3. Add the lentils, shallots, garlic, green chillies, curry leaves curry powder, chilli powder, turmeric, fenugreek seeds, salt and water to a large pot and mix well. Turn the heat to medium low, bring the water to a simmer, cover with a lid and cook for 12-15 minutes or until the lentils are soft to touch but still holding their shape.
4. Stir in the coconut milk, put the lid back on and cook for another 2-3 minutes or until the lentils are to your desired consistency. Then set aside while you temper the spices.
5. For tempering, heat oil in small kadai or pan over a medium low heat. Add the mustard seeds and cook until they begin to pop and crackle.
6. Then add the onions and cook for 1 minute.
7. Next add the garlic and cook for 30 seconds or until fragrant.
8. Then add the curry leaves and dried chillies and fry for another minute or until the onions are garlic just start to colour.
9. Finally stir in the chilli powder. Pour over the cooked dal, stir through then serve immediately with rice or flatbread.