Sri Lankan dhal curry
Local name: පරිප්පු
Soft red lentils simmered in coconut milk and scented with curry leaves, pandan and a stick of cinnamon.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
- Rinse the lentils in cold water until it runs clear, then drain well.
- Put them in a saucepan with 500 ml water, the turmeric, cinnamon, pandan and half the onion. Bring to a simmer and cook uncovered for 12 minutes.
- Pour in the coconut milk and salt, then cook gently for 8 more minutes, stirring, until creamy.
- Meanwhile heat the coconut oil in a small frying pan and pop the mustard seeds for 30 seconds.
- Add the remaining onion, the garlic, curry leaves and chillies. Fry for 4 to 5 minutes until golden.
- Pour the hot tempering over the lentils, stir only once, and lift out the cinnamon before serving.
- Serve with white rice and pol sambol, or flatbread for mopping.
This dhal sits alongside almost every meal in Sri Lanka. The tempering poured over at the end matters: don’t stir it right in, leave golden streaks across the surface.
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