Dhal Curry (Parippu)

Ingredients

• 1 cup Red lentils
• 2 cups Water
• 2 tbsp Coconut oil
• 0.5 medium Onion
• 2 cloves Garlic
• 1.27 cm Ginger
• 1 small Green chilies
• 0.5 tsp Turmeric powder
• 1 tsp Curry powder
• 0.5 can (13.5 oz) Coconut milk
• 0.75 tsp Salt

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

Instructions

1. 1Rinse the 1 cup of red lentils thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
2. 2Place the rinsed 1 cup of red lentils and 2 cups of water into a medium-sized heavy-bottomed pot (approximately 3-quart / 3000 ml capacity). Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then immediately reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, or until the lentils are very soft and easily mashable.
3. 3While the lentils are simmering, heat the 2 tablespoons of coconut oil in a 25.4 cm (25 cm) skillet over medium heat (approximately 162.8-176.7°C / 160-175°C).
4. 4Finely chop the 0.5 medium onion, mince the 2 cloves of garlic, grate or finely mince the 1.27 cm of ginger, and finely chop the 1 small green chili. Add these prepared aromatics to the hot 2 tablespoons of coconut oil in the 25.4 cm (25 cm) skillet. Sauté for 5 to 7 minutes, stirring frequently, until the onion pieces are soft and translucent and the mixture is fragrant.
5. 5Add the 0.5 teaspoon of turmeric powder and 1 teaspoon of curry powder to the skillet with the sautéed aromatics. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Carefully pour the entire contents of the skillet (the sautéed aromatics and spices) into the pot with the tender, cooked lentils.
7. 7Add the 0.5 can (about 380 g) of coconut milk and 0.75 teaspoon of salt to the lentil mixture in the pot. Stir everything together until well combined. Continue to simmer over low heat (approximately 82.22-87.78°C / 82-88°C) for another 5 minutes, stirring occasionally to prevent sticking, until the curry has thickened slightly and all ingredients are thoroughly heated through.
8. 8Serve the Dhal Curry hot, immediately after cooking. It pairs well with plain steamed rice.

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