Parippu: Sri Lankan Red Lentil Dhal with Pandan & Curry Leaves

⏱ 35 min · Serves 4

The dish that anchors every Sri Lankan table — split red lentils simmered soft in coconut milk, perfumed with pandan and curry leaves, then finished with a sizzling tempering of shallots, garlic and mustard seeds. Silky, gently spiced and ready in half an hour.

Per serving: 475 kcal · 18.5g protein · 45.0g carbs · 25.0g fat

Ingredients

• 250g red split lentils (masoor dhal), rinsed until water runs clear
• 600ml water
• 1/2 tsp ground turmeric
• 1 x 10cm piece pandan leaf (rampe), tied in a knot
• 2 sprigs fresh curry leaves
• 1 small onion, finely chopped
• 2 green chillies, split lengthways
• 1 tsp unroasted Sri Lankan curry powder (or mild curry powder)
• 400ml tin coconut milk
• 1 tsp salt, or to taste
• 1 tbsp coconut oil
• 1 small red onion or 3 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 sprig curry leaves (for tempering)
• 1/2 tsp black mustard seeds
• 1/4 tsp chilli flakes or 1 dried red chilli, broken
• Squeeze of lime, to finish

Method

1. Put the rinsed lentils in a saucepan with the water, turmeric, pandan knot, 2 sprigs of curry leaves, chopped onion and green chillies. Bring to the boil, skimming off any foam.
2. Lower the heat, half-cover and simmer for 15 minutes, stirring now and then, until the lentils have collapsed and thickened.
3. Stir in the curry powder and coconut milk. Simmer gently, uncovered, for 8–10 minutes until creamy and loose but not watery. Season with salt. Fish out the pandan leaf if you like.
4. For the tempering: heat the coconut oil in a small frying pan over medium heat. Add the mustard seeds and let them pop, then the sliced onion and garlic. Fry 3–4 minutes until golden.
5. Add the curry leaves and chilli flakes, stand back as they crackle for 20 seconds, then pour the whole lot over the dhal.
6. Stir half through, leave the rest on top, finish with lime and serve with rice, roti or bread.