📝 About This Recipe
Transport your senses to the tropical shores of Sri Lanka with Parippu, a foundational comfort food known for its vibrant golden hue and velvety texture. This dairy-free masterpiece marries nutty red lentils with rich coconut milk, infused with the earthy fragrance of curry leaves and pandan. Finished with a 'thalippu'—a traditional tempering of aromatic spices in hot oil—this dish offers a sophisticated balance of creaminess and gentle heat that is both soul-warming and nutritious.
🥗 Ingredients
The Lentil Base
- 1.5 cups Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 3 cups Water
- 1/2 teaspoon Turmeric Powder (for that iconic golden color)
- 1/2 Red Onion (thinly sliced)
- 2-3 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1 sprig Curry Leaves (fresh is highly recommended)
- 2 inch piece Pandan Leaf (Rampe) (optional, but adds authentic floral aroma)
- 1 inch piece Cinnamon Stick
- 1 teaspoon Salt (or to taste)
The Coconut Finish
- 1 cup Thick Coconut Milk (full-fat for best results)
The Tempering (Thalippu)
- 2 tablespoons Coconut Oil (or any neutral vegetable oil)
- 1 teaspoon Mustard Seeds
- 3-4 pieces Dried Red Chilies (broken into halves)
- 3 pieces Small Shallots (finely sliced)
- 2 pieces Garlic Cloves (thinly sliced)
- 1 sprig Curry Leaves (for the final aromatic pop)
👨🍳 Instructions
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1
Place the rinsed red lentils in a medium heavy-bottomed pot. Add the 3 cups of water, turmeric powder, sliced red onion, slit green chilies, one sprig of curry leaves, the pandan leaf, and the cinnamon stick.
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2
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low-medium and simmer uncovered.
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3
Cook the lentils for about 15-20 minutes. You want the lentils to be soft and the water to be mostly absorbed, but the mixture should still be moist. Stir occasionally to prevent sticking at the bottom.
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4
Once the lentils are tender and starting to break down, add the salt and stir well. Use the back of your spoon to lightly mash some of the lentils against the side of the pot for a creamier consistency.
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5
Pour in the thick coconut milk. Stir gently to combine and simmer for another 3-5 minutes on low heat. Do not let it come to a vigorous boil after adding coconut milk to prevent curdling.
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6
Taste the dal and adjust the salt if necessary. Remove the pot from the heat and set aside while you prepare the tempering.
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7
In a small frying pan or 'tadka' pan, heat the coconut oil over medium heat until shimmering.
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8
Add the mustard seeds. When they begin to pop and crackle, immediately add the sliced shallots and garlic.
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9
Sauté the shallots and garlic for 2-3 minutes until they turn a beautiful golden brown and become fragrant.
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10
Add the dried red chilies and the second sprig of curry leaves to the oil. Fry for another 30-60 seconds until the leaves are crisp and the chilies have darkened slightly.
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11
Carefully pour the entire hot oil and spice mixture (the tempering) over the cooked lentils. It will sizzle beautifully—this is where the magic happens!
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12
Give the dal a quick, gentle stir to incorporate the toasted aromatics and serve immediately while hot.
💡 Chef's Tips
Always rinse your lentils until the water is no longer cloudy to ensure a clean, bright flavor. For a thicker dal, use less water during the initial boil; for a soupier version, add a splash more coconut milk. Don't skip the tempering! This 'thalippu' technique is what provides the depth of flavor and characteristic aroma. If you can't find fresh curry leaves, frozen are better than dried, which often lose their potency. Be careful not to burn the garlic during tempering, as it can turn bitter very quickly.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice or traditional Sri Lankan Red Rice. Pair with 'Pol Sambol' (a spicy coconut relish) for an authentic island breakfast or lunch. Use warm, flaky paratha or roti to scoop up the creamy dal. Accompany with a side of lime pickle or a crisp cucumber salad to cut through the richness. A cold glass of ginger beer or a light Ceylon tea makes for a perfect beverage pairing.