Sri Lankan Special Dhal Curry Recipe (Parippu Curry)

Ingredients:

• Red lentils (masoor dhal) - 1 cup
• Coconut milk - 1 cup (thick) + 1 cup (thin)
• Water - 2 cups
• Onion - 1 medium, finely sliced
• Garlic - 3 cloves, minced
• Green chili - 2, slit
• Tomato - 1 medium, chopped
• Curry leaves - 1 sprig
• Pandan leaf - 1 small piece (optional, adds authentic flavor)
• Turmeric powder - ½ tsp
• Mustard seeds - ½ tsp
• Cumin seeds - ½ tsp
• Fenugreek seeds - ¼ tsp
• Dried red chilies - 2, broken into pieces
• Chili powder - ½ tsp (adjust to taste)
• Curry powder - 1 tsp
• Salt - to taste
• Vegetable oil or coconut oil - 2 tbsp

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Instructions:

1. Wash and cook lentils:

   • Wash the red lentils thoroughly and add them to a pot with 2 cups of water, turmeric powder, and half the sliced onion.
   • Bring to a boil and simmer until the lentils are soft and mushy. (Around 15–20 minutes). Add more water if necessary.

2. Add coconut milk:

   • Once the lentils are cooked, reduce the heat to low and add the thin coconut milk. Stir well and let it simmer for about 5 minutes.

3. Prepare the tempering:

   • Heat the oil in a pan.
   • Add mustard seeds and let them splutter.
   • Add cumin seeds, fenugreek seeds, curry leaves, pandan leaf, dried red chilies, and the remaining sliced onion. Sauté until the onion turns golden brown.
   • Add garlic, green chilies, and chopped tomatoes. Sauté until the tomatoes soften.
   • Add curry powder, chili powder, and a pinch of salt. Mix well and cook for 1–2 minutes.

4. Combine tempering with lentils:

   • Pour the tempering mixture into the cooked lentils. Stir well and let it simmer for another 5–7 minutes.

5. Add thick coconut milk:

   • Finally, add the thick coconut milk and adjust salt to taste. Cook for another 2–3 minutes on low heat. Avoid boiling to prevent the coconut milk from curdling.

6. Serve:

   • Remove from heat and serve hot with steamed rice, string hoppers, or flatbreads.

Enjoy your creamy and flavorful Sri Lankan dhal curry! 🌴✨