入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
图片准备中
入门
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.
来源
食谱提供 Sri Lankan home kitchens · 🏺 传统 · 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.
⏱ 30 分钟🍽 4 人份🔥 290 大卡🇱🇰 斯里兰卡🌶️🌶️
清真纯素素食无麸质无乳制品
步骤
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.
💡 小贴士
- 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.
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