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.

Источник

Автор рецепта Sri Lankan home kitchens · 🏺 Традиционное · 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.

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Приготовление

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.

💡 Советы

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.