Sri Lankan Dhal Curry (Parippu)
A classic Sri Lankan lentil curry, Parippu, made with red lentils, coconut milk, and a blend of aromatic spices. This peanut-free vegan dish is a staple in Sri Lankan cuisine.
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 1 can Coconut milk
- 1 medium Onion
- 3 cloves Garlic
- 1 tsp Ginger
- 1 small Green chilies
- 0.5 tsp Turmeric powder
- 0.5 tsp Mustard seeds
- 0.5 tsp Cumin seeds
- 8 leaves Curry leaves
- 2 tbsp Coconut oil
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the red lentils in water.
- 2In a pot, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the lentils are tender.
- 3In a separate pan, heat coconut oil over medium heat.
- 4Add mustard seeds and cumin seeds. Allow them to splutter.
- 5Add chopped onion, garlic, ginger, and green chilies. Sauté until the onion is translucent.
- 6Add curry leaves and turmeric powder. Cook for 1 minute.
- 7Pour the sautéed mixture into the pot with the cooked lentils.
- 8Add coconut milk and salt. Simmer for another 5-10 minutes, stirring occasionally.
- 9Serve hot with rice or roti.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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