Entree: Sri Lanka – Southern Coast – පරිප්පු ➤ Parippu (Coconut-based spiced red lentil curry commonly served with rice on Sri Lanka's southern coast)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
30 min
Total
40 min
Ingredients
- 1 cup (200 g) red lentils (masoor dal), rinsed
- 3 cups (720 ml) water
- 1 cup (240 ml) thin coconut milk or diluted coconut milk
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 medium tomato, chopped (about 4 oz / 115 g)
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) Sri Lankan curry powder or mild curry powder
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) coconut oil for cooking lentils
- For tempering: 2 tbsp (30 ml) coconut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds (optional)
- 10 fresh curry leaves
- 2 dried red chilies, broken
- 1 tbsp (15 ml) lime juice, or to taste
- Fresh cilantro leaves for garnish (optional)
Instructions
1. In a medium pot, combine rinsed red lentils (1 cup / 200 g), 3 cups (720 ml) water, 1 tbsp (15 ml) coconut oil, chopped onion, chopped tomato, minced garlic, 1 tsp (2 g) turmeric, and 1 tsp (2 g) curry powder. Bring to a simmer, skimming foam, then reduce heat and cook gently until lentils are fully soft and beginning to break down, about 20–25 minutes.
2. When lentils are tender, stir in 1 cup (240 ml) thin coconut milk and 1 tsp (5 g) salt; simmer 5 more minutes to meld flavors. Adjust thickness with water if needed; the consistency should be saucy but spoonable.
3. In a small skillet over medium heat, heat 2 tbsp (30 ml) coconut oil for the tempering. Add 1 tsp (5 g) mustard seeds and let them pop, then add 1 tsp (2 g) cumin seeds if using, 10 curry leaves, and 2 dried red chilies; fry briefly until fragrant but not burnt, about 30 seconds.
4. Pour the hot tempering over the cooked lentils, stir to combine, and finish with 1 tbsp (15 ml) lime juice. Taste and adjust salt and lime as needed.
5. Garnish with fresh cilantro if desired and serve hot with steamed rice, dosa, or flatbreads.
