Entree: Sri Lanka – Kandyan Highlands – පරිප්පු කරි ➤ Parippu kari (Spiced coconut lentil curry flavored with curry leaves and tempered spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 cup (200 g) red split lentils (masoor dal), rinsed
- 3 cups (720 ml) water
- 1/2 cup (120 ml) thick coconut milk
- 1 medium onion, finely chopped (about 150 g)
- 1 small tomato, chopped (about 100 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) coconut oil
- 1 tsp (5 g) mustard seeds
- 1/4 tsp (0.5 g) fenugreek seeds
- 2 dried red chilies, broken
- 10 fresh curry leaves
- 1/2 tsp (1 g) crushed black pepper
- Juice of 1/2 lime

Instructions

1. In a medium saucepan combine rinsed lentils, water, turmeric, chopped tomato, and half the chopped onion. Bring to a boil, then reduce to a simmer and cook uncovered until lentils are soft and beginning to break down, about 20–25 minutes. Skim foam as needed.
2. Stir in minced garlic and coconut milk, simmer gently 5 minutes more. Adjust consistency with a little water if too thick. Season with salt and crushed black pepper and keep warm.
3. In a small skillet, heat coconut oil over medium heat until shimmering. Add mustard seeds and wait for them to begin to pop. Add fenugreek seeds, dried red chilies, remaining chopped onion, and curry leaves. Sauté until onions are softened and the spices are fragrant, about 2–3 minutes, taking care not to burn the curry leaves.
4. Pour the hot tempering (tadka) over the cooked lentils and stir to combine. Finish with lime juice and taste for final seasoning.
5. Serve hot with steamed rice, roti, or string hoppers as a central entree component.