Entree: Sri Lanka – Southern Coast – පරිප්පු කරි ➤ Parippu Kari (Coconut-simmered spiced red lentils in a classic Sri Lankan curry style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 cup (200 g) red lentils (masoor dal), rinsed
- 3 cups (720 ml) water
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 sprig curry leaves, about 10–12 leaves (no measurement)
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 tsp (5 g) freshly grated ginger
- 1–2 green chilies, slit, approx. 0.5 oz (15 g)
- 1 tbsp (15 g) Sri Lankan roasted curry powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tbsp (15 ml) lime juice or to taste
- 1 tsp (5 g) sugar (optional)
- Salt to taste
- 2 tbsp (30 ml) coconut oil or neutral oil for final tempering (optional but traditional)
- 1 small tomato, chopped, approx. 3 oz (85 g) (optional)

Instructions

1. In a medium pot, combine the rinsed red lentils and 3 cups (720 ml) water; bring to a simmer, skim any foam, then cover and cook gently for 15–20 minutes until the lentils are soft and starting to break down.
2. While the lentils cook, heat 2 tbsp (30 ml) oil in a small pan over medium heat; add mustard seeds and cumin seeds and fry until they pop, then add curry leaves and sauté briefly until fragrant; remove from heat and set aside.
3. In a separate skillet, heat 1 tbsp (15 ml) oil over medium heat; add chopped onion and cook until soft and translucent, 5–7 minutes, then add garlic, ginger, and green chilies and cook 1 minute.
4. Stir in the curry powder, turmeric, and chopped tomato if using; cook 1–2 minutes to bloom the spices, then add this mixture to the pot of cooked lentils.
5. Pour in 1 cup (240 ml) coconut milk, stir, and simmer gently for 5–8 minutes to let flavors meld; add salt, sugar if using, and adjust thickness with a little water if too thick.
6. Finish with lime juice to brighten, then ladle into a serving bowl and pour the reserved tempered seeds and curry leaf oil over the top; serve hot with steamed rice or roti.