Dairy-Free Sri Lankan Dhal Curry (Parippu)

Ingredients

• 1 cup Red Lentils
• 1 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 small Green Chilies
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 8 leaves Curry Leaves
• 1 can Coconut Milk
• 2 cups Water
• 0.75 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the red lentils thoroughly.
2. 2Heat coconut oil in a pot over medium heat.
3. 3Add onion, garlic, ginger, and green chilies and saute until fragrant, about 3 minutes.
4. 4Add turmeric powder, cumin seeds, and mustard seeds and cook until the mustard seeds start to pop.
5. 5Add curry leaves and cook for 30 seconds.
6. 6Add red lentils, coconut milk, and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and the curry has thickened.
7. 7Season with salt to taste. Serve hot with rice or roti.

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