Parippu CurrySri Lankan Lentil Curry
A homestyle lentil curry simmered with coconut milk until soft and creamy, then finished with a fragrant tempering of onion, mustard seeds, curry leaves, garlic, and ginger. It is one of the most common everyday dishes served with rice in Sri Lanka.
Prep
10m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Curry Leaf.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Curry
- 250gLentils (rinsed)
- 700mlWater
- 2gTurmeric Powder
- 5gChili Powder
- 2gCumin Seeds
- 400mlCoconut Milk
- 7gSalt
Tempering
- 30mlCoconut Oil
- 3gMustard Seeds
- 10pcsCurry Leaf
- 120gOnion (finely chopped)
- 12gGarlic (crushed)
- 10gFresh Ginger (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the lentils, the water, the turmeric powder, the chili powder, and the cumin seeds in a saucepan and bring to a gentle boil.
- 02
Reduce the heat and simmer until the lentils are very soft and beginning to break down.
- 03
Stir in the coconut milk and the salt, then simmer gently until the curry is creamy and slightly thickened.
- 04
Heat the coconut oil in a small pan over medium heat.
- 05
Add the mustard seeds and cook until they begin to pop.
- 06
Add the curry leaves, the onion, the garlic, and the fresh ginger, then cook until the onion is soft and lightly golden.
- 07
Pour the tempering over the lentils curry, stir well, and cook briefly so the flavors come together before serving.
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