No matter what anyone says, a plate of rice just doesn’t feel complete without a good dhal curry. In our homes, it is an absolute essential. Sometimes, simple is best. Today, I am sharing my favorite way to make that creamy, perfectly spiced Sri Lankan parippu that hits the spot every single time.
Ingredients
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1 cup Masoor dhal (red lentils)
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1 cup thin coconut milk & 1/2 cup thick coconut milk
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1 tsp unroasted Sri Lankan curry powder & 1/2 tsp turmeric
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Small red onions (sliced), green chilies, and curry leaves
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For tempering: Mustard seeds, dried red chilies, garlic, and coconut oil
Method
- Wash the dhal thoroughly until the water runs clear.
- Boil the dhal in a pot with thin coconut milk, turmeric, curry powder, onions, and green chilies until soft.
- Stir in the thick coconut milk, season with salt, and let it simmer on low heat.
- In a separate pan, heat coconut oil and fry the mustard seeds, garlic, dried chilies, and curry leaves until fragrant. Pour this temper over the cooked dhal.
For me, the secret to the best flavor is adding a crushed dry red chili to the tempering right at the end to give it that authentic smoky kick!
