Sri Lankan Parippu (Dhal) Curry

Did you know that lentils are mentioned in the Holy Bible... one example is in the Book of Genesis where in the story of Esau who gave up his bekorah or birthright (the right to be recognised as the firstborn) to his younger brother Jacob for only a bowl of red lentil stew and a loaf of bread!

The oldest plant crop known to mankind, the lowly lentil has been sustaining humans since prehistoric times. Thought to have originated in the Mediterranean area, it also has traces originating in China, India and Asia Minor. It was introduced to Europe by the Romans.

 

The word dhal is derived from the Sanskrit word "dal", which literally means "to crack", "to split" or "to open"? A.K.A daal, dahl, or just plain old dal, this word encompasses almost all the varieties of split peas, lentils, beans and legumes.

Sri Lankan Parippu curry is a staple dish across the island and is probably one of its most popular vegetarian dishes, served at all meals - breakfast, lunch and dinner. This red lentil curry is made with masoor dhal, which is bright red in colour originally, but turns a beautiful yellow when cooked. It cooks quickly, gives plenty of nutrients such as protein, iron and vitamins and is full of delicious flavour.

Find the link to the demo video for this recipe here: @parippucurry

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Ingredients:

1 1/2 cups masoor dhal

8 - 10 small onions, sliced (sambar onions or shallots)

3 cloves of garlic, chopped

3 small green chillies, chopped

1/3 cup tomato, chopped

1 sprig curry leaves

1 lime

1/2 tsp unroasted curry powder

1/2 tsp turmeric powder

1/2 tsp fenugreek seeds

1 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp red chilli powder

2 cloves

Salt to taste

1 cup thick coconut milk

1 1/4 cups water

2 tbsp coconut oil

Method:

Wash the dhal well until the water runs clear. Ideally, you should soak it for about 30 minutes, but this lentil cooks very easily and fast, so if you're in a hurry you can skip this step.

Add it to a clay pot or pan with the water, turmeric powder, chilli powder, curry powder, salt and cloves. Mix well and cook on a medium flame.

Boil for about 15 minutes or until the colour of the lentils change from red to yellow. If the water dries up too fast when cooking, add more water.

Once done, transfer the lentils to another container and leave aside.

Place the same pot or pan on the stove over medium heat. 

Add the oil and when it heats up, toss in the mustard, fenugreek and cumin seeds. Fry until the mustard seeds splutter.

Now add the curry leaves followed by the onions and green chillies. Mix well and cook till the onions turn translucent. You can use regular onions instead, maybe about 1 small onion sliced.

Toss in the garlic and tomato and combine well. Cook until the tomato softens a bit.

Add the cooked dhal and mix well.

Pour in the coconut milk, combine well and continue to cook for about 5 minutes, still on a medium flame.

Switch off the flame, squeeze over the lime juice and mix well before serving.

This versatile Parippu Curry can be served at any meal time from breakfast to lunch to dinner. It goes well with rice and curry, string-hoppers and pol sambol or even with some pol roti or bread.

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka