Parippu

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a milder curry, leave the green chilli whole and remove it before serving.
• •If you prefer a thinner parippu, stir in 50-100 ml hot water at the end.
• •Red lentils are more traditional in many homes, but split mung beans make a delicious, slightly earthier beginner-friendly version.
• •This keeps well in the fridge for up to 3 days; add a splash of water when reheating because it thickens as it sits.

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