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A creamy, comforting, and deeply aromatic Sri Lankan red lentil curry. Made with creamy coconut milk, vibrant turmeric, and tempered with mustard seeds and fresh curry leaves, this authentic weeknight parippu comes together in just 30 minutes.
Ingredients
Lentil Base
- 1 cup Red lentils (masoor dal) — Rinsed well until water runs clear
- 2 cups Water — For boiling the lentils
- 0.5 teaspoon Turmeric powder
- 1 whole Green chili — Slit down the middle
- 0.5 cup Full-fat coconut milk — Thick top layer preferred
- 1 teaspoon Salt — Adjust to taste
Tempering (Thel Dala)
- 1.5 tablespoons Coconut oil — Can substitute with vegetable oil or ghee (if not vegan)
- 1 teaspoon Black mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.5 cup Red onion or shallots — Finely chopped
- 3 cloves Garlic — Minced
- 1 inch Fresh ginger — Finely grated or minced
- 10 leaves Fresh curry leaves — Crucial for authentic flavor; can usually be found at Indian/Asian grocers
- 2 whole Dried red chilies (optional) — Broken into pieces
- 1 tablespoon Lime juice — Freshly squeezed, added at the end
Instructions
-
Place the thoroughly rinsed red lentils into a medium saucepan. Add the water, turmeric powder, and slit green chili.
~2 minRinsing the lentils removes excess starch, preventing the curry from becoming excessively gluey. -
Bring the saucepan to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and let simmer until the lentils are completely soft and have absorbed most of the water.
~15 minSkim off any foam that rises to the top during the first few minutes of boiling. -
While the lentils are cooking, prepare the tempering (thel dala). In a small frying pan, heat the coconut oil over medium heat. Add the black mustard seeds. When they begin to pop and splutter, immediately add the cumin seeds.
~2 minBe careful when the mustard seeds pop, as hot oil may splash. -
Add the finely chopped onion, minced garlic, grated ginger, fresh curry leaves, and broken dried red chilies to the frying pan. Sauté until the onions turn golden brown and the mixture is highly fragrant.
~4 minDo not let the garlic burn, as it will introduce a bitter flavor. -
Once the lentils are tender and mushy, pour in the thick coconut milk and season with salt. Stir gently to combine.
~1 min -
Pour the hot tempered oil and spice mixture into the lentil pot. Stir well to integrate the flavors into the dahl. Let the curry simmer for an additional 2-3 minutes to thicken slightly.
~3 minIf the parippu is too thick, you can add a splash of warm water to reach your desired consistency. -
Remove from heat. Stir in the fresh lime juice. Taste and adjust salt or lime juice if needed. Serve hot with steamed rice or flatbread.
~1 minAdding lime juice off the heat preserves its bright, fresh flavor.
Nutrition
Equipment
- Medium saucepan
- Small frying pan
- Measuring cups and spoons
- Wooden spoon
Tips & Storage
- Fresh curry leaves are essential to the signature Sri Lankan flavor profile; dried leaves do not pack the same aromatic punch.
- If you want a smoother parippu, whisk the cooked lentils vigorously before adding the coconut milk.
- This curry thickens considerably as it cools. When reheating, add a splash of water or coconut milk to loosen it up.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months. Thaw overnight in the fridge and reheat on the stove with a splash of water.
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🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
