Parippu (Sri Lankan Dal)

Name: Parippu (Sri Lankan Dal)
Total time: 30 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 250 g Red lentils, rinsed; 1 tsp Turmeric; 300 ml Coconut milk; 1 Red onion, sliced; 3 cloves Garlic, sliced; 1 sprig Curry leaves; 1 tsp Mustard seeds; 2 Dried red chillies; 1 piece Pandan leaf; 2 tbsp Coconut oil; 1 1/2 tsp Salt

Red lentils simmered soft with turmeric, then finished with coconut milk and a hissing tempering of curry leaves, mustard seed and onion.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Mickey & Minnie Kitchen 🫰Sarah's Herbs & Spices Ceylon Kitchen

⏱ 30 မိနစ်🍽 4 ယောက်စာ🔥 290 kcal🇱🇰 Sri Lanka🌶️🌶️

ဟာလာအသားငါးလုံးဝမပါသက်သတ်လွတ်ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.