Sri Lankan Dhal Curry (Parippu)

Ingredients

• 1 cup Red Lentils
• 3 cups Water
• 1 tbsp Coconut Oil
• 1 small Onion
• 2 cloves Garlic
• 1 small Green Chilies
• 0.5 tsp Turmeric Powder
• 10 leaves Curry Leaves
• 1 can Coconut Milk
• 1 tsp Salt
• 1 tsp Lime Juice

Instructions

1. 1Place the 1 cup of red lentils into a large heavy-bottomed pot (at least 3-quart capacity). Add the 3 cups of water.
2. 2Bring the water and lentils to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, so the liquid is at a gentle simmer (approximately 180-200°F / 82-93°C), and cook for 20 to 25 minutes, or until the lentils are very soft and starting to break down.
3. 3While the lentils cook, prepare the aromatics: finely dice the 1 small onion, mince the 2 cloves of garlic, and finely slice the 1 small green chili. In a separate 10-inch skillet, heat the 1 tablespoon of coconut oil over medium heat (approximately 325-350°F / 160-175°C).
4. 4Add the diced 1 small onion, minced 2 cloves of garlic, and sliced 1 small green chili to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the onion is translucent and softened. Then, stir in the 0.5 teaspoon of turmeric powder and the 10 curry leaves, cooking for 1 minute until fragrant.
5. 5Carefully pour the entire sautéed mixture from the skillet into the pot with the cooked lentils. Add the 1 can of coconut milk and the 1 teaspoon of salt, stirring everything together. Bring the mixture to a gentle simmer over medium-low heat (approximately 180-200°F / 82-93°C) and continue to simmer for 10 minutes, stirring occasionally, to allow the flavors to meld. Remove the pot from the heat and stir in the 1 teaspoon of lime juice before serving warm, perhaps with plain steamed rice.

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