This traditional Sri Lankan Parippu is a comforting and creamy lentil curry that serves as the perfect companion to steamed rice. Made with split yellow lentils, coconut milk, and a fragrant blend of spices, this dish offers a rich, velvety texture with subtle notes of curry leaves and garlic. The lentils break down during simmering to create a natural thickening, resulting in a hearty yet light meal that is both satisfying and nourishing. Ideal for weeknight dinners, this vegan-friendly dish brings authentic South Asian flavors to your table with minimal effort. It pairs beautifully with roasted vegetables or as part of a larger thali spread. Simple ingredients come together to create a depth of flavor that feels like a warm hug in a bowl.
Parippu (Lentil Curry
Description
This traditional Sri Lankan Parippu is a comforting and creamy lentil curry that serves as the perfect companion to steamed rice. Made with split yellow lentils, coconut milk, and a fragrant blend of spices, this dish offers a rich, velvety texture with subtle notes of curry leaves and garlic. The lentils break down during simmering to create a natural thickening, resulting in a hearty yet light meal that is both satisfying and nourishing. Ideal for weeknight dinners, this vegan-friendly dish brings authentic South Asian flavors to your table with minimal effort. It pairs beautifully with roasted vegetables or as part of a larger thali spread. Simple ingredients come together to create a depth of flavor that feels like a warm hug in a bowl.Ingredients
Directions
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Rinse the lentils thoroughly under cold water until the water runs clear.
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Soak the rinsed lentils in plenty of water for 1 hour to reduce cooking time.
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Finely slice the onion and chop the garlic clove.
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If using dried chilli, remove seeds and slice thinly; if using fresh, slice similarly.
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Heat the oil in a medium saucepan over medium heat.
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Add the sliced onion, chilli, garlic, and curry leaves to the hot oil.
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Stir-fry the aromatics for 2-3 minutes until the onion becomes translucent and fragrant.
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Drain the soaked lentils and add them to the pan with the aromatics.
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Stir in the chilli powder and coriander powder, coating the lentils evenly.
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Pour in the coconut milk and enough water to cover the lentils by about an inch.
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Bring the mixture to a boil, then reduce heat to low and cover.
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Simmer gently for 30-40 minutes, stirring occasionally, until the lentils are soft and creamy.
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Add salt to taste and adjust consistency with water if needed.
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Serve hot alongside steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 8.5g43%
- Cholesterol 0.0mg0%
- Sodium 250mg11%
- Total Carbohydrate 45g15%
- Dietary Fiber 10g40%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The curry will thicken as it cools; add a splash of water or coconut milk when reheating.
Substitutions: If curry leaves are unavailable, you can use a pinch of curry powder or a small amount of cilantro stems for flavor. Coconut milk can be substituted with light coconut milk for a lower-fat version, though full-fat provides a richer texture.
Variations: For added protein, you can include diced potatoes or sweet potatoes in the simmering stage. Some regional variations include a tempering of mustard seeds and dried red chillies fried in ghee or oil, which is poured over the finished curry just before serving.
Tip: Split yellow lentils (masoor dal) are traditional for this dish as they break down easily to create a creamy texture without needing to be pureed.
