Parippu

Nutrition · per serving

Steps

1. 1

   Rinse the mung dal under cold water until the water runs mostly clear. Slice the shallots and garlic, slit the green chilli, and measure the remaining ingredients so the curry cooks smoothly and quickly.

   160 g mung dal (split mung beans), rinsed80 g shallots, thinly sliced1 green chilli, slit lengthwise2 cloves (8 g) garlic, finely sliced8 leaves fresh curry leaves1/2 tsp ground turmeric1 tsp salt200 ml full-fat coconut milk450 ml water1 tbsp (15 ml) coconut oil1 tsp lime juice1/8 tsp black pepper, freshly ground4 leaves extra curry leaves
2. 2

   Heat the coconut oil in a medium saucepan over medium heat. Add the shallots, garlic, fresh curry leaves, and green chilli. Sauté for 2-3 minutes until the shallots soften and smell sweet but do not brown; keeping them pale gives the curry a gentler, creamier flavour.

   1 tbsp (15 ml) coconut oil80 g shallots, thinly sliced2 cloves (8 g) garlic, finely sliced8 leaves fresh curry leaves1 green chilli, slit lengthwise
3. 3

   Add the rinsed mung dal and ground turmeric, then stir for about 30 seconds to coat the lentils in the spiced oil. This brief toasting helps the curry taste fuller without adding complexity.

   160 g mung dal (split mung beans), rinsed1/2 tsp ground turmeric
4. 4

   Pour in the water and add the salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 12-14 minutes, stirring once or twice, until the dal is very soft and starting to break down. If the pan looks dry before the dal is tender, add a splash of water.

   450 ml water1 tsp salt
5. 5

   Stir in the coconut milk and simmer for 4-5 minutes more until the curry is creamy and lightly thickened. The finished texture should be spoonable and soft, not stiff; the dal will continue to thicken slightly as it stands.

   200 ml full-fat coconut milk
6. 6

   Turn off the heat and stir in the lime juice and black pepper. Taste and adjust with a little more salt if needed. Let the curry rest for 2 minutes so the flavours settle.

   1 tsp lime juice1/8 tsp black pepper, freshly ground
7. 7

   Serve hot, topped with the extra curry leaves. Spoon it over rice, with roti, or as part of a Sri Lankan rice-and-curry meal.

   4 leaves extra curry leaves

Origin & History

Parippu is one of the most common and beloved dishes in Sri Lankan home cooking, often served daily as part of a rice-and-curry spread. The dish reflects the island's love of lentils, coconut milk, curry leaves, and gentle spicing, with many household variations depending on region and family tradition.