Sri Lankan
Parippu Curry
A comforting Sri Lankan red lentil curry simmered with turmeric, curry leaves, rampe, and coconut milk, then finished with a fragrant tempering. It is soft, creamy, and best served warm with rice and a little pol sambol.
Watch it madeShaan Geo · 3:12
Ingredients
- Split red lentils3/4 cup
- Water1 1/2 cups
- Thin coconut milk1/2 cup
- Thick coconut milk1/2 cup
- Small red onion, finely sliced1
- Garlic cloves, sliced2
- Green chili, slit1
- Fresh curry leaves1 sprig
- Rampe leaf, cut into pieces1 small piece
- Ground turmeric1/2 tsp
- Fenugreek seeds1/4 tsp
- Cinnamon stick1 small piece
- Salt3/4 tsp, or to taste
- Coconut oil1 tbsp
- Black mustard seeds1/2 tsp
- Dried red chili, broken1
- Chili flakes1/2 tsp
Method
- Rinse the red lentils several times until the water runs mostly clear, then drain well.
- Place the lentils in a saucepan with the water, thin coconut milk, half the sliced onion, half the garlic, the green chili, curry leaves, rampe, turmeric, fenugreek seeds, cinnamon, and salt.
- Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the lentils are soft and beginning to break down.
- Stir in the thick coconut milk and simmer gently for 3 to 4 minutes without boiling hard, until the curry is creamy; add a splash of hot water if it is too thick.
- Heat the coconut oil in a small pan over medium heat and add the mustard seeds.
- When the mustard seeds begin to pop, add the remaining onion, remaining garlic, dried red chili, chili flakes, and a few extra curry leaves if available.
- Fry the tempering until the onion is golden at the edges and the garlic is fragrant, taking care not to burn the chili.
- Pour the hot tempering over the parippu curry, stir lightly, taste for salt, and rest for 5 minutes before serving.
Common questions
Can I substitute the split red lentils in Parippu Curry with another lentil?
Yes, yellow split lentils or moong dal are the closest substitutes, but they cook differently. Brown or green lentils stay firmer and won’t give the same creamy, soft texture. Adjust cooking time and add water as needed.
How long does Parippu Curry take to cook, and how do I know the lentils are done?
Plan for about 25 to 30 minutes total. The lentils are done when they’re soft, swollen, and starting to break down into a creamy base. If they still taste chalky or hold shape firmly, simmer a few minutes longer.
What are the most common mistakes when making Parippu Curry?
The biggest mistakes are boiling the thick coconut milk too hard, which can split it, and undercooking the lentils so the curry stays thin and grainy. Also avoid too much salt early on if your coconut milk is already seasoned.
How should I store leftover Parippu Curry, and can I freeze it?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. It thickens as it sits, so loosen with hot water when reheating. Freezing is possible for about 1 month, but the coconut milk texture may become slightly grainy.
What should I serve with Parippu Curry?
Serve it hot with rice, roti, string hoppers, or paratha. It also works well alongside other Sri Lankan curries, sambols, or a simple pickle. A spoonful of the mustard-seed tempering on top adds extra flavor and aroma.