Sri Lankan Dhal Curry (Parippu)

About This Recipe

Sri Lankan Dhal Curry is a real, traditional Sri Lankan dish, known as Parippu. Red lentils simmered with turmeric, coconut milk and curry leaves until creamy, a foundational everyday Sri Lankan comfort dish.\n\nParippu is a staple of daily Sri Lankan meals, prized for being both nourishing and quick to prepare, traditionally finished with a tempering of mustard seeds, curry leaves and dried chili fried in oil for a final layer of aroma.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 300 gred lentils(rinsed)
• 1 tspturmeric
• 1yellow onion(diced, divided)
• 600 mlwater
• 300 mlcoconut milk
• 1 tspfine sea salt(to taste)
• 3 tbspneutral oil, for tempering
• 1 tspmustard seeds
• 10curry leaves
• 2dried red chilies
• 4garlic cloves(sliced)

Instructions

1. 1

   Cook the lentils

   Combine red lentils, turmeric, half the diced onion and water in a pot. Bring to a boil, then simmer for 20 minutes until the lentils are soft and beginning to break down.

2. 2

   Add coconut milk

   Stir in coconut milk and simmer for another 10 minutes until creamy, mashing some of the lentils against the side of the pot to thicken.

3. 3

   Season

   Season with salt to taste.

4. 4

   Make the tempering

   Heat oil in a small pan, add mustard seeds and let them pop, then add curry leaves, dried chilies, remaining onion and garlic, frying until golden and fragrant.

5. 5

   Combine

   Pour the hot tempering, oil and all, over the finished dhal.

6. 6

   Serve

   Serve hot alongside rice, roti or hoppers.

Variations

• •

  Add a green chili slit lengthwise while simmering for extra heat.

• •

  Some households add a bit of Maldive fish flakes to the tempering for extra umami depth.

• •

  Use yellow split peas instead of red lentils for a slightly different texture and cooking time.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions