Parippu

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a looser, soupier dhal, add 50-100 ml extra hot water near the end of cooking.
• •If you prefer more heat, slice the green chilli before adding it; for milder flavour, keep it whole and remove before serving.
• •Tempering is the key flavour step: add it while hot so the spiced oil perfumes the entire dish.
• •This recipe uses light coconut milk for balance and speed; full-fat coconut milk will make it richer and slightly higher in calories.

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