Sri Lanka

Sri Lankan parippu

Name: Sri Lankan parippu
Total time: 30 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1 cup red lentils rinsed masoor dal (red lentils); 1 1/4 cups thin coconut milk; 1/3 cup thick coconut milk; 1 small sliced onion; 3 cloves sliced garlic; 2 slit green chilli; 1/2 tsp turmeric (ground turmeric); 1 sprig curry leaves; Pandan leaves, small piece; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 2 broken dried red chilli; 1 tbsp cooking oil (vegetable oil); 1 1/2 cups water; Salt, to taste

Red lentils simmered in coconut milk with a tempering of curry leaves and chilli. Golden and gentle.

30 minTime

14 gProtein each

mildSpice

The daily dhal1 chapter · 1 min read

Make it your way

Grandma's wayRed lentils in coconut milk with a curry leaf tempering.

The original

349kcalsame

14 gproteinsame

7 gfibresame

30minutessame

Classic Sri Lankan dhal curry.

Per serving, worked out from the ingredient table.

Ingredients

Masoor dal (red lentils)1 cup red lentils, rinsed

Thin coconut milk1¼ cups

Thick coconut milk⅓ cup

Onion1 small, sliced

Garlic3 cloves, sliced

Green chilli2, slit

Turmeric (ground turmeric)½ tsp

Curry leaves1 sprig

Pandan leavessmall piece

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli2, broken

Cooking oil (vegetable oil)1 tbsp

Water1½ cups

Saltto taste

Method

3 steps

1Simmer lentils in water and thin coconut milk with turmeric, half the onion, green chilli and pandan.
2Stir in the thick coconut milk and salt and heat gently.
3Temper: heat oil, pop mustard seeds, add cumin, red chilli, curry leaves, garlic and the remaining onion. Fry until golden and pour over the dhal.

Serve it like this

Ladle into a small bowl in a rice and curry spread, or serve with bread, pol roti or string hoppers.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sri Lanka

Sri Lankan parippu

Red lentils simmered in coconut milk with a tempering of curry leaves and chilli. Golden and gentle.

30 minTime

14 gProtein each

mildSpice

The daily dhal1 chapter · 1 min read

Make it your way

Grandma's wayRed lentils in coconut milk with a curry leaf tempering.

The original

349kcalsame

14 gproteinsame

7 gfibresame

30minutessame

Classic Sri Lankan dhal curry.

Per serving, worked out from the ingredient table.

Ingredients

Masoor dal (red lentils)1 cup red lentils, rinsed

Thin coconut milk1¼ cups

Thick coconut milk⅓ cup

Onion1 small, sliced

Garlic3 cloves, sliced

Green chilli2, slit

Turmeric (ground turmeric)½ tsp

Curry leaves1 sprig

Pandan leavessmall piece

Mustard seeds½ tsp

Cumin seeds½ tsp

Dried red chilli2, broken

Cooking oil (vegetable oil)1 tbsp

Water1½ cups

Saltto taste

Method

3 steps

1Simmer lentils in water and thin coconut milk with turmeric, half the onion, green chilli and pandan.
2Stir in the thick coconut milk and salt and heat gently.
3Temper: heat oil, pop mustard seeds, add cumin, red chilli, curry leaves, garlic and the remaining onion. Fry until golden and pour over the dhal.

Serve it like this

Ladle into a small bowl in a rice and curry spread, or serve with bread, pol roti or string hoppers.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sri Lankan parippu

Make it your way

Ingredients

Method

Sri Lankan parippu

Make it your way

Ingredients

Method

Make it a meal