Dairy-Free Sri Lankan Dhal Curry (Parippu)

Ingredients

• 1 cup Red lentils
• 2 cups Water
• 2 tbsp Coconut oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 Green chilies, slit
• 8 Curry leaves
• 1/2 tsp Turmeric powder
• 1/2 cup Coconut milk
• 1 tsp Salt
• 1/2 tsp Cumin powder

Instructions

1. 1Rinse the 1 cup of red lentils under cold running water until the water runs clear. Transfer the rinsed lentils to a medium heavy-bottomed pot. Add the 2 cups of water to the pot and bring the mixture to a rolling boil (212°F / 100°C) over high heat.
2. 2Once boiling, immediately reduce the heat to low and simmer, uncovered, for 15-20 minutes, stirring occasionally. The lentils are cooked when they are very soft and have absorbed most of the water, appearing creamy and slightly broken down.
3. 3While the lentils are simmering, heat the 2 tbsp of coconut oil in a separate medium skillet over medium heat (approximately 350°F / 175°C). Add the 1 medium onion (chopped into 1/4-inch pieces), the 2 cloves of minced garlic, the 1 tsp of grated ginger, and the 1 slit green chili to the hot oil. Sauté for 3-5 minutes, stirring frequently, until the onion is translucent and the mixture is fragrant.
4. 4Add the 8 curry leaves and the 1/2 tsp of turmeric powder to the skillet with the sautéed mixture. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Carefully pour the entire sautéed mixture from the skillet into the pot with the cooked lentils. Stir in the 1/2 cup of coconut milk, the 1 tsp of salt, and the 1/2 tsp of cumin powder. Continue to simmer the dhal over low heat for another 5 minutes, stirring occasionally, until the dhal is heated through and the flavors have melded together.
6. 6Serve the Dairy-Free Sri Lankan Dhal Curry hot, either as a flavorful side dish or spooned over gluten-free rice.

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