Sri Lankan Dhal Curry (Parippu)

Tap an ingredient or step to check it off.

1. 1Step 1: Place the cooking pan over low to medium heat and pour in the oil.
2. 2Step 2: Add curry leaves, sliced onions, and garlic.
3. 3Step 3: Cook until you notice the onions turn translucent, 2 minutes.
4. 4Step 4: Add turmeric powder and red chilli flakes or whole dried red chillies.
5. 5Step 5: Stir constantly.
6. 6Step 6: Once the sliced onion and garlic turn golden in colour, reduce the heat.
7. 7Step 7: Add the mustard seeds and cook over low heat till they start spluttering.
8. 8Step 8: Remove the tempering immediately before the mustard seeds burn and turn the dhal curry bitter.
9. 9Step 9: To the same cooking pan, add the washed dhal.
10. 10Step 10: Pour in 1/2 cup of water, remaining turmeric powder, the reserved onion slice, and garlic. Curry leaves and green chillies.
11. 11Step 11: Cook over low-medium heat for 10 to 15 minutes until water evaporates and the red lentils are soft (increase the water to 1 cup if you find that the amount of water is not enough to cook the dhal at this stage).
12. 12Step 12: Gradually add half a cup of the coconut milk. Slow simmer for 10 minutes or until the dhal reaches a creamy porridge-like consistency.
13. 13Step 13: Season with salt. Taste and adjust as needed.
14. 14Step 14: Just before removing the dhal from the stove, add the tempering and gently mix.
15. 15Step 15: If you are serving guests, keep a bit of the tempering.
16. 16Step 16: Once you add the dhal curry to a serving bowl, top the lentils with the remaining tempering for a true Sri Lankan presentation.
17. 17Step 17: Serve warm with rice and curry.
18. 18Step 18: Water — start with 1/2 cup. If lentils look dry or stick to the pan, add another 1/2 cup gradually.
19. 19Step 19: Coconut milk — use fresh, canned or powdered coconut milk diluted in water. Keep it semi thick.
20. 20Step 20: Mustard seeds — add last to the tempering and keep moving them in the pan to avoid burning.
21. 21Step 21: Spice level — reduce or skip red chilli flakes for a milder version suitable for kids.
22. 22Step 22: Storage — refrigerate in a glass container and use within 2 days.
23. 23Step 23: Freezing — freeze without coconut milk for up to 2 weeks.