Sri Lanka

Parippu (Dhal Curry)

Name: Parippu (Dhal Curry)
Cuisine: Sri Lanka
Ingredients: 250 g Red lentils; 400 ml Coconut milk; 1 sprig Curry leaves; 1 tsp each Mustard seeds & turmeric; some of each Onion, garlic, ginger; 2 Dried chilli; to serve Lime

The creamy coconut lentil curry – Sri Lanka's soul

Parippu is found on every Sri Lankan table – the everyday dish par excellence. Red lentils are simmered soft in coconut milk and refined with curry leaves, mustard seeds and onion.

The decisive step is the “tempering” (thel dala): spices are bloomed separately in hot oil and poured into the dhal at the end – a burst of aroma that transforms everything. Fully vegan.

Servings4

Time35 min

LevelEasy

Ingredients

Red lentils250 g
Coconut milk400 ml
Curry leaves1 sprig
Mustard seeds & turmeric1 tsp each
Onion, garlic, gingersome of each
Dried chilli2
Limeto serve

★ = available authentic in the Asia Boutique

Preparation

Wash the lentils, simmer soft with turmeric and water.
Add coconut milk and reduce until creamy, season with salt.
For the tempering: bloom mustard seeds, curry leaves, chilli, onion and garlic in hot oil.
Pour the fried spices into the dhal and stir in.
Serve with a squeeze of lime and rice.

Make it original

Curry leaves, mustard seeds and coconut milk are the heart of parippu. Available in the Asia Boutique.

Discover dhal ingredients