---
title: Parippu (Sri Lankan Coconut Dhal)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/parippu-dhal-curry
---

Gather @red lentil{250%g}, @ground turmeric{0.5%tsp}, @curry leaf{10%leaf}, @mustard seed{1%tsp}, @dried chili{2} and @vegetable oil{2%tbsp}.

Rinse the lentils until the water runs mostly clear; simmer with the turmeric, half the @onion{1}, half the @garlic{3%clove} and enough water to cover by 3cm until soft and starting to break down, 12–15 minutes, skimming any foam. ~{800%seconds}

Stir in the @coconut milk{300%ml} and a good pinch of salt; simmer gently, uncovered, until thickened to a loose porridge, 8–10 minutes. ~{9%minutes}

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{2}, and fry until the onion is golden.

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

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