Sri Lankan Dhal Curry (Parippu)

Ingredients

• 1 cup Red Lentils
• 1 can Coconut Milk
• 1 small Onion
• 2 cloves Garlic
• 1 small Green Chilies
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 8 leaves Curry Leaves
• 0.75 tsp Salt
• 2 cups Water
• 4 cups Cooked Brown Rice

Instructions

1. 1Rinse the 1 cup of red lentils thoroughly under cold running water in a fine-mesh sieve until the water runs clear; set aside. Finely dice the 1 small onion, mince the 2 cloves of garlic, and thinly slice the 1 small green chili.
2. 2Place a medium-sized heavy-bottomed pot over medium heat (approximately 300-325°F / 150-163°C). Add the finely diced 1 small onion, minced 2 cloves of garlic, and thinly sliced 1 small green chili. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the mixture is fragrant.
3. 3To the pot, add the 0.5 tsp turmeric powder, 0.5 tsp cumin seeds, 0.5 tsp mustard seeds, and 8 curry leaves. Continue to cook for 1 minute, stirring constantly, until the spices are fragrant; be careful not to burn them.
4. 4Add the rinsed 1 cup of red lentils and 2 cups of water to the pot. Increase the heat to high (approximately 400-425°F / 204-218°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (approximately 150-175°F / 65-80°C), cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and mushy and have absorbed most of the water.
5. 5Pour in the 1 can of coconut milk and add the 0.75 tsp salt. Stir well to combine. Increase the heat to medium-low (approximately 200-225°F / 93-107°C) and simmer, uncovered, for another 5 minutes, stirring occasionally, until the curry has thickened slightly and is creamy.
6. 6Remove the pot from the heat. Serve the Sri Lankan Dhal Curry immediately and hot with the 4 cups of cooked brown rice.

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