Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Photo coming soon
Beginner
Parippu (Sri Lankan Dal)
Red lentils simmered soft with turmeric, then finished with coconut milk and a hissing tempering of curry leaves, mustard seed and onion.
Source
Recipe by Sri Lankan home kitchens · 🏺 Traditional · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
South Asian · Sri Lankan version — An ownerless traditional dish, so no cook is credited. The cited article is the pan-South-Asian dal one — there is no separate article for Sri Lankan parippu, and this note says so rather than implying otherwise. The coconut-milk finish and curry-leaf tempering written here are the Sri Lankan form. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 30 min🍽 4 servings🔥 290 kcal🇱🇰 Sri Lanka🌶️🌶️
HalalVeganVegetarianGluten-freeDairy-free
Steps
Simmer the lentils with the turmeric, pandan and 700 ml water for 15 minutes, until they collapse.
Stir in the coconut milk and salt and warm through for 3 minutes without letting it boil hard.
In a small pan, heat the coconut oil and add the mustard seeds. When they pop, add the onion, garlic, curry leaves and dried chillies and fry until the onion is golden.
💡 Wait for the seeds to pop before anything else goes in. Unpopped mustard is bitter and raw-tasting.
Pour the whole sizzling tempering into the dal and stir it through.
Taste for salt and serve loose — it thickens fast as it sits.
💡 Tips
- This is the curry that appears on almost every Sri Lankan plate, every day. Learn it first.
- Boiling after the coconut milk goes in splits it. Gentle heat only, and take it off early if unsure.
- Add a chopped tomato with the coconut milk for a slightly sharper everyday version.
You might also like
Share this recipe
Made this? Share a photo in Showcase.
Share your creation →