20 mins | Vegan | Lentil based dish
One of the easiest yet coziest dishes to cook up is a Parippu curry. Its most commonly known as Dhal curry that is, ofcourse, famous to India. Being so close in proximity, it is no surprise that Sri Lanka has its own version of this popular curry. What distinguishes it from a typical Dhal curry is the dominating flavor of, you guessed it, coconut. It’s a flavourful and comforting lentil curry made primarily from red lentils (masoor dhal) and garnished with fresh cilantro leaves adding a touch of green.
Despite its soup-like consistency, Parippu is eaten either with rice or roti. It is normally served as part of a larger meal and pairs nicely with so many Sri Lankan dishes including a good spicy chicken curry. Because it’s a lentil based dish, Parippu is not only a rich source of fiber and protein, but it’s also a super cheap way to incorporate more protein into your diet.
Creating this dish is a breeze—just boil some red lentils, then fry up mustard seeds and other classic Sri Lankan spices before adding in the boiled lentils. Finish it off by pouring in some creamy coconut milk, and voila! You’ve got yourself the ultimate cozy lentil dish.
TIPS & TRICKS
Tip #1: If you wanted to make this dish slightly more healthy and low cal, you can swap out the coconut milk and use either whole milk or water for a low-fat option.
can you make it vegan?
Parripu is a lentil based dish that is cooked in coconut milk, therefore making it a super easy dish for any vegan.
Sri Lankan Dhal Curry | Parippu
Description
Looking for a cozy, vegan friendly weeknight dish packed with protein? Then give this Sri Lankan style dhal curry recipe a try! This creamy coconutty lentil dish is the perfect pairing with some plain rice or roti.
Ingredients
Instructions
- In a medium pot with the water bring the lentils to boil.
- Once lentils have absorbed all the water and have become mushy, remove from heat and set aside.
- In a separate pot, heat 1 tbsp vegetable oil and toss in mustard seeds, sliced onions, chilis, cinnamon stick, and chopped curry leaves.
- Once the spices become fragrant, mix in the cooked lentils.
- Add in the remainder of the spices.
- Once combined, pour in the coconut milk. Feel free to add more coconut milk if you prefer a stronger coconut flavour.
- Let it simmer for about 5mins and then remove from heat. Once cool, squeeze a lime and serve with rice or roti.
