Sri Lankan Red Lentil Curry

If there's one dish that graces almost every Sri Lankan dining table, it's Parippu — a humble yet flavorful red lentil curry that's a staple in both everyday meals and festive spreads. Made with red lentils, creamy coconut milk, and a handful of simple spices, this comforting dish showcases the beauty of Sri Lankan home cooking: warm, fragrant, and soul-satisfying.

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INGREDIENTS

• ½ cup of dhal

• 1 tsp of chili powder

• ½ tsp of turmeric

• 1 cup of water

• ¾ cup of light coconut milk

• ½ cube of bouillon or ½ tsp of salt

• 3-4 tbsp of vegetable/coconut/olive oil

• 1 tsp of chili flakes

• ½ tsp of mustard seeds

• 1 garlic clove, chopped in half

• 1 tbsp minced garlic

• 8 curry leaves

• 4 green chilies

• 4 dried chilies

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DIRECTIONS

1. Rinse the lentils well until the water runs clear. Transfer them to a small cooking pot. Add 1 cup of water, 1 tsp chili powder, ½ tsp turmeric, a few curry leaves, 2 green chilies, and 1 garlic clove chopped in half. Bring to a boil on high heat until the water is completely absorbed and the lentils are cooked."

2. Once all the water is evaporated, add the ¾ cup of coconut milk and ½ cube of bouillon (or ½ tsp of salt). Stir well until everything is incorporated. Cook on medium heat for around 1 minute. Remove from flame and set aside. (Do not boil for more than a minute as the dhal might overcook and get very soggy).

3. In a separate pan, heat 3-4 tbsp of oil. Add ½ tsp of mustard seeds into the hot oil. Once it starts spluttering, add 1 tbsp of minced garlic, remaining curry leaves, 2 green chilies, 4 dried chilies split in halves, and 1 tsp of chili flakes. Fry for around 2 minutes on medium heat until golden brown.

4. Pour the cooked lentils into the temper and stir until combined. Cook on medium heat for about 2-3 minutes and remove immediately.

Ladled hot into a bowl or spooned lovingly over rice, your RED LENTIL CURRY is now ready to be served!

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