Parippu

Nutrition · per serving

Steps

1. 1

   Rinse the red lentils in several changes of water until the water runs mostly clear. Finely chop one onion, thinly slice the second onion, slit the green chilli, and slice the garlic so everything is ready before you start cooking.

   160 g red lentils80 g small onion, finely chopped60 g small onion, thinly sliced1 green chilli, slit lengthwise2 cloves garlic, finely sliced
2. 2

   Put the red lentils, water, light coconut milk, finely chopped onion, green chilli, turmeric, and salt into a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer.

   160 g red lentils500 ml water200 ml light coconut milk80 g small onion, finely chopped1 green chilli, slit lengthwise1/2 tsp ground turmeric1 tsp sea salt
3. 3

   Cook for 14-16 minutes, stirring occasionally so the lentils do not catch on the bottom. If it thickens too quickly, add a splash of water. The dhal is ready when the lentils are very soft and beginning to break down into a creamy consistency.

4. 4

   While the dhal simmers, heat the coconut oil in a small frying pan over medium heat. Add the mustard seeds and let them pop for a few seconds. Immediately add the curry leaves, sliced garlic, and sliced onion. Fry for 3-4 minutes, stirring often, until the onion softens and the edges turn lightly golden; do not let the garlic burn.

   1 tbsp coconut oil1 tsp black mustard seeds10 leaves curry leaves2 cloves garlic, finely sliced60 g small onion, thinly sliced
5. 5

   Pour the hot tempering into the cooked dhal and stir well. Simmer for 1 minute more so the flavours meld, then turn off the heat and stir in the lime juice. Taste and adjust salt if needed.

   1 tsp lime juice
6. 6

   Let the parippu stand for 2 minutes to settle and thicken slightly, then serve hot. It is excellent with steamed rice, roti, or as part of a rice and curry meal.

Origin & History

Parippu is one of the most common and beloved dishes in Sri Lankan home cooking, made with red lentils simmered until soft and richly seasoned with spices and aromatics. It appears daily in many households, from simple family meals to elaborate rice-and-curry spreads, reflecting the island's deep tradition of lentil cookery and spice tempering.