Sri Lankan Parippu Curry (Dhal Curry)

A creamy and comforting Sri Lankan red lentil curry cooked with coconut milk, turmeric, and a fragrant coconut-oil tempering. A staple dish served with rice, roti, string hoppers, or hoppers.

Ingredients

For the Lentils:

1 cup red lentils (masoor dhal)
1 1/2 cups water
1/2 cup thin coconut milk
1 small onion, sliced
1 green chili, slit
1/2 tsp turmeric
Salt to taste

For the Tempering:

2 tbsp coconut oil
1 small onion, sliced
2 garlic cloves, sliced
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1–2 dried red chilies

Instructions

Wash the dhal: Rinse red lentils 2–3 times until water runs nearly clear.
Cook the lentils:
In a pot, add the washed lentils, water, turmeric, onion, green chili, and salt.
Cook on medium heat for 10–15 minutes until the lentils soften.
Add coconut milk:
Pour in the thin coconut milk and simmer for 5 minutes until creamy.
Prepare the tempering:
Heat coconut oil in a small pan.
Add mustard seeds → let them pop.
Add cumin seeds, garlic, onion, curry leaves, and red chilies.
Fry until onions turn golden and fragrant.
Combine:
Pour the hot tempering over the cooked lentils and mix gently.
Optional (richer dal): Add 2 tbsp thick coconut milk and stir.
Serve:
Best enjoyed with steamed rice, pol sambol, roti, or string hoppers.