Parippu (Sri Lankan Coconut Dhal)

Method

1. 1

   Rinse the lentils until the water runs mostly clear; simmer with the turmeric, half the onion, half the garlic and enough water to cover by 3cm until soft and starting to break down, 12–15 minutes, skimming any foam.

2. 2

   Stir in the coconut milk and a good pinch of salt; simmer gently, uncovered, until thickened to a loose porridge, 8–10 minutes.

   💡 Keep it at a bare simmer once the coconut milk goes in — a hard boil can make it split.

3. 3

   Meanwhile, heat the oil in a small pan; crackle the mustard seeds, then add the curry leaves, dried chilies, remaining onion, garlic and green chili, and fry until the onion is golden.

4. 4

   Pour the sizzling tempering over the finished dhal and stir it through.

5. 5

   Taste for salt and serve hot alongside rice and the other curries.